Spanish Bean Soup

PREPARATION

• 1
  Caldo Gallego is a rustic, hearty soup originating from the cool, rainy region of Galicia, where legumes and leafy greens form the backbone of the diet. The simple yet nourishing combination of white beans, potatoes, and fresh greens is not only filling but also brings a true Mediterranean atmosphere to the kitchen – even without meat. Gluten-free, dairy-free, egg-free, and vegan. Preparation time: 30 minutes.
• 2
  Thoroughly wash the leafy greens, removing any soil and damaged leaves. Drain them or use a salad spinner. Wash and peel the potatoes and carrots; dice the former and slice the latter into half-moons.
• 3
  Bring the vegetable broth to a boil over medium heat, then add the potatoes and carrots. Simmer for about 15-20 minutes until the vegetables are tender.
• 4
  Then add the canned beans along with their liquid. Season with salt and paprika, then add the leafy greens. Cook for another approximately 5 minutes until the leaves are tender.
• 5
  Kifli.hu's tip: 'KITCHIN white cannellini canned beans offer a convenient and time-saving solution for busy mothers and home cooks.'
• 6
  Mentes Anyu's tip: 'Cannellini beans are a white, creamy-textured type of bean often used in Mediterranean and Italian cuisine. These beans are elongated and flat, belonging to the larger bean varieties. They can be used in many dishes, such as soups, salads, pasta, or even as side dishes. They are often used in vegetarian and vegan dishes as they are an excellent source of protein. They are also great as an accompaniment to cold or hot dishes.'
• 7
  Source: Mentes Anyu's express cookbook. Photo: Nemes Gábor