Caldo Gallego, Spanish White Bean Soup

Caldo gallego is a Spanish white bean soup and if you are visiting Miami for the first time, it is a great place to enjoy a bowl of this hearty and flavorful soup. You will find Spanish and Cuban restaurants all over the city but if you want to experience true Latin culinary flavors, head over to SW 8th street. Better known by locals as “Calle Ocho” in the area of the city called Little Havana, it is known as the heart of Miami’s Cuban community.

Whether you decide to eat in a small cafeteria or the locally famous Versailles restaurant, try starting your meal with an order of caldo gallego. This traditional dish is originally from the Galician region of Spain and there are many versions, from a thin broth based soup to one with an almost stew like consistency. No matter which version you get, it should be a delicious soup rich with smoked pork, sausage, beans, potatoes and greens.

Only order a cup of this hearty soup then try a medianoche sandwich made with roast pork, ham, Swiss cheese, and pickles or perhaps lechon asado (Cuban roast pork) with black beans and rice or a dish of arroz con pollo (yellow rice with chicken). Make sure to save a little room for flan to end your meal along with a cortadito (a small Cuban coffee).

Caldo Gallego, A Spanish White Bean Soup That Is A Taste of Little Havana

If you would like to bring some of the tastes of Little Havana into your own kitchen, a bowl of caldo gallego would be a great place to start. While originating in Spain, the Cuban community in Florida has given it their own twist just as I have done with my easy recipe. While many versions start with soaking dried beans over night and making a rich stock from ham hocks the day before, I’m sharing a quicker and yet very flavorful version of this comforting Spanish white bean soup.

Caldo Gallego, A Spanish White Bean Soup

• 2 slices of pancetta or thick bacon, diced
• 1 Tbsp. olive oil
• 8 oz. Spanish chorizo (casings removed), andouille or kielbasa sausage, sliced in half lengthwise, then cut into bite size pieces
• 1 medium onion, chopped
• 2 to 3 garlic cloves, minced
• 3 c. chicken stock
• 1 c. water
• 2  15 oz. cans of cannellini beans, drained and rinsed
• 2 medium potatoes (I use Yukon gold), peeled and diced
• 1 large turnip, peeled and diced
• 2 to 3 c. fresh turnip greens, kale or collards, stemmed and chopped
• 1/2 tsp. smoked paprika
• 1/4 tsp. black pepper
• a pinch of red pepper flakes
• salt to taste

Add pancetta or bacon to a large pot and cook until starting to brown. Add the oil and sausage and cook until the edges start to brown. Add onion and cook until soft, then add the garlic and cook for another minute. Pour in the chicken stock and water and bring to a boil. Add the beans, potatoes, turnips, greens and seasonings, reduce heat to medium and continue to cook for about 30 minutes, until the potatoes are tender. The soup is ready to serve now but will improve in taste if kept at a very low simmer, partially covered, for another 30 minutes or longer. If you would like a thicker consistency, you can lightly mash some of the beans with the back of a spoon. Taste and adjust the seasonings, if necessary. Ladle the soup into  bowls and serve with crusty bread.

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While you may not have the opportunity to visit Miami and Little Havana, you can certainly experience one of the area’s well known Latin dishes in your own kitchen. This budget friendly meal is quick and easy to prepare so my suggestion is to make an extra large pot of it and know that you will be rewarded with not one but several delicious meals to share with your family. On days when you have plenty of time, start with dried beans soaked overnight and prepare the soup with a leftover ham bone or a ham hock for additional flavor. Either way, caldo gallego is a delicious white bean soup that is good anytime of the year so I do hope you will try this flavorful, comforting meal soon.