Vegetarian Caldo Gallego

It's starting to get cold, and I finally made my way to the local Sunday farmer's market. Beautiful beets! Colorful carrots! and ... Kale. I keep hearing about it but wasn't sure what to do with it. Then I thought, Caldo gallego!

With my kosher dairy kitchen, though, the traditional heavy-on-pork recipe wasn't going to work. So I put together a much less disgusting vegetarian version with all the best parts of caldo and none of the pig.

1/2 can already-cooked navy beans

1/2 onion, coarsely chopped
2 tablespoons olive oil
4 garlic cloves, finely chopped
2-3 small carrots, cut in medallions
5 cups vegetable broth (not chicken/beef broth)
1 tablespoon salt
1/2 teaspoon black pepper
5 big leaves of kale, stems and center ribs discarded and leaves chopped into big strips (in place of grelos)
1/2 tablespoon butter (instead of solid pig fat)

Cook onions in oil in pot over moderately low heat, stirring occasionally, until softened, 4 to 5 minutes. Add garlic and cook, stirring, 1 minute. Add broth, salt, pepper, and simmer, uncovered. Add butter. Add carrots and cook for 3-5 minutes. Add beans. Stir in kale and simmer, uncovered, stirring occasionally, until kale is tender, 12 to 15 minutes. Season soup with salt and pepper.



Eat! Enjoy!