35 minutes / Servings: 4
This substantial soup draws inspiration from caldo gallego, a classic dish from Galicia in northwestern Spain. The bacon plus smoked paprika (and cumin, if you have a jar in the pantry) are meant to mimic the flavors of Spanish dry-cured chorizo. (That said, if you wish to add some chorizo, chop about 2 ounces and cook it with the bacon; skip the paprika and/or cumin.) Turnip greens are traditional in caldo gallego, but we use lacinato (also called dinosaur or Tuscan) kale or curly kale, which is more likely to be in your refrigerator and is easier to find in the grocery store.
1 tablespoon extra-virgin olive oil, plus more to serve
6 ounces bacon, chopped
2 medium garlic cloves, smashed and peeled
½ teaspoon smoked paprika OR ground cumin OR both
1 pound Yukon Gold potatoes, peeled and cut into ¾-inch chunks
½ teaspoon dried thyme OR 1 sprig fresh thyme
6 cups low-sodium chicken broth
1 bunch lacinato kale OR curly kale, stemmed and leaves cut or torn into bite-size pieces (6 cups lightly packed)
15½-ounce can cannellini OR great northern beans, rinsed and drained
In a large saucepan over medium, combine the oil and bacon; cook, stirring occasionally, until the bacon is well browned, 5 to 6 minutes. Add the garlic and paprika (and/or cumin), then cook, stirring, until fragrant, about 30 seconds. Add the potatoes, thyme and broth.
Bring to a simmer over medium-high, stirring occasionally, then stir in the kale and return to a simmer. Cover, reduce to medium-low and simmer, stirring occasionally, until the potatoes are just tender, about 15 minutes.
Add the beans, bring to a simmer over medium and cook, uncovered, and stirring occasionally, until heated through, about 5 minutes. Off heat, discard the garlic and thyme sprig (if used). Taste and season with salt and pepper. Serve drizzled with additional oil.