20-Min Caldo Verde with Garlic Bread
Silky Portuguese potato-and-kale soup with crispy garlic bread on the side. Ready in 20 minutes with one pot and a skillet.
- Total time
- 20 min
- Servings
- 4
- Calories
- 285
- Protein
- 8g
Ingredients
- 1 lb waxy potatoes
- 4 cups kale, thinly sliced
- 6 cups vegetable broth
- ½ loaf baguette or country bread
- 2 sprigs fresh rosemary sprigs
- ¼ cup olive oil
Instructions
- 1
Peel and cut potatoes into 1-inch cubes. Bring broth to boil in a large pot over high heat.
- 2
Add potatoes and rosemary. Simmer 8 minutes until potatoes are nearly tender.
- 3
While soup simmers, slice bread 1/2-inch thick. Brush both sides with olive oil. Heat a skillet over medium-high until it shimmers, about 1 minute.
- 4
Toast bread slices 90 seconds per side until golden and crispy. Transfer to a plate.
- 5
Stir sliced kale into soup. Simmer 3 minutes until kale wilts. Season with salt and pepper to taste.
- 6
Serve soup hot with garlic bread on the side. Drizzle bread with any remaining olive oil if desired.
Tools you’ll need
- large pot
- 12-inch skillet
- cutting board
- chef's knife
- spoon
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