Caldo Verde with Cannellini Beans
This is hearty, flavourful soup that originates in Portugal. While most IBSers will have to avoid it due to the cabbage and beans, it is fine for ICers or those with IBS who are not too bothered by these sorts of vegetables.
In this version I have forgone chouriço pork sausage that is commonly included. If you prefer you can use kale instead of cabbage or even spinach.
Caldo Verde with Cannellini Beans
½ cup dried Cannellini or other white beans
3 tbsp olive oil
3 shallots finely minced
2-3 cloves of garlic finely minced (or add a squeeze of roasted garlic for an even greater depth of flavour)
2 medium potatoes, peeled and diced into small cubes
2/3 cup shredded green cabbage
5 cups of vegetable stock (homemade or organic if possible)
5 cups of water
Salt and freshly cracked black pepper to taste (optional)
The night before you plan to cook the soup soak the beans in cold water, making sure that they are fully submerged.
When you are ready to make the soup drain the beans and cook them in the 5 cups (or more if needed) of water. Bring to a boil and continue boiling the beans for about 12 minutes uncovered.
Reduce the heat to low and simmer gently for about one hour.
In a frying pan or skillet heat the oil over medium-high heat and fry the shallots and garlic for about 4 minutes being careful not to let the garlic get too brown. Stir in the potato cubes and cook for about 5 more minutes, but stir often and adjust the heat if needed to avoid burning the garlic or the shallots.
Combine the mixture from the frying pan into the pot with the beans. Add in the cabbage, vegetable stock, and salt & pepper. Bring to a boil and simmer for 30 minutes allowing the flavours to mingle. Serve warm.
This soup will keep for up to 3 days in the fridge if well covered, simple return it to the pot and re-heat before serving. It also freezes well for up to two months.
Serves 4-6 people