Dinner Tonight: Caldo Gallego Recipe

• 1/4 pound thickly sliced pancetta or slab bacon, cut into 1/4-inch dice
• 1 14-ounce can white beans, drained and rinsed
• 1 medium onion, cut into 1/2-inch dice
• 1 large baking potato, peeled and cut into 1/2-inch dice
• 1 large turnip, peeled and cut into 1/2-inch dice
• 1/4 pound Spanish chorizo, casings removed and sliced 1/4 inch thick
• 1/2 pound turnip greens (or other dark leafy green, such as kale or spinach), stemmed and coarsely chopped

1. In a large soup pot, cook the pancetta or bacon over medium heat for about ten minutes, stirring occasionally, until the fat is rendered.
2. In the meantime, peel and dice the potato, turnip, and onion. Add them to the pot along with enough water to cover, and simmer for about 20 minutes until almost soft but not falling apart.
3. Add the beans, chorizo, and greens and continue simmering until the greens are tender. Season to taste with salt and pepper. Serve with crusty bread.

pancetta, white beans, onion, baking potato, spanish chorizo, green

Taken from www.seriouseats.com/recipes/2008/10/caldo-gallego-spanish-vegetable-chorizo-soup-recipe.html (may not work)