Sopa de Caldo Verde Recipe | Dr. McDougall

Ingredients

• 6 1/4 Cups Vegetable broth
• 1 Large sweet onion, roughly diced
• 4 Cloves Garlic, minced
• 2-3 Tsp Crushed red pepper chili flakes
• 2-3 Tsp Paprika
• 4 1/2 Cups Potatoes, chopped (Yukon, New or Fingerlings)
• 15 Ounce Can White or red kidney beans
• 3-5 Carrots, peeled and chopped
• 1/2-1 Cup Ditalini, cavatelli or any small pasta for soup
• OR
• 1 1/2 Cups Ditalini, cavatelli or any small pasta for pasta dish
• 1 Bunch Curly kale, stemmed and chopped
• Freshly ground pepper
• Salt