Caldo Gallego
This caldo hails from Galicia in the northwest of Spain. It is both very hearty — particularly during the winter months — and yet incredibly clean and healthy. It is made entirely with water, no chicken stock or broth necessary. The potatoes and turnips contribute to thicken the caldo and the pancetta and chorizo add just the right amount of umami.
Ingredients
- ½ pound best quality pancetta, cut into ¼-inch pieces
- 1 cup dried gigante or cannellini beans, soaked overnight
- 2 turnips, peeled and cut into ½-inch pieces
- 1 yellow onion, coarsely chopped
- 2 russet potatoes, peeled and cut into ½-inch pieces
- ½ pound Spanish chorizo, removed from casing and cut into ¼-inch pieces
- 1 pound turnip or similar greens (kale, Swiss chard), stemmed and chopped
- Salt and pepper to taste
- Extra virgin olive oil
Instructions
- In a large heavy pot or Dutch oven, sauté the pancetta with 2 tablespoons of olive oil over medium heat until most of the fat is rendered and pieces are starting to barely brown, 6-8 minutes. Halfway through, add the chopped onions.
- Add the drained beans and chorizo. Add enough water to cover. Turn heat to high and bring to a boil.
- Skim off any foam that rises to the surface. Lower heat to a simmer.
- Cook gently for 45 minutes to 1 hour, adding more water if necessary, until the beans are beginning to soften.
- Add the turnips and potatoes. Simmer for 15-20 minutes.
- Add the greens and cook for 10 minutes. Season with salt and pepper to taste.
- Serve in bowls — it's not Spanish to do this, but I like to grate Parmigiano Reggiano over the top!
💡 James' Tip
No stock needed for this soup — the beans, pancetta, and chorizo create an incredibly rich broth from just water. Soak your beans overnight for best results.
Join James' Spanish Cooking Class
Learn to make Caldo Gallego and other traditional Spanish dishes in James' hands-on cooking class in San Francisco.
Book the Spanish Cooking Class