Spanish Bean Soup

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.

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.

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.