Green Broth with White Beans

Ingredients

• 1 can (410 g) of cooked white beans from Compal da Horta
• 2 zucchini
• 1 medium potato
• 1 onion
• 2 cloves of garlic
• 500 g of finely chopped cabbage
• Water qb
• 1 teaspoon of olive oil

Preparation:

1. Peel and dice the zucchini, potato, and onion.
2. Place the vegetables in a pot and add water, just enough to cover them. Bring to a boil and cook for about 20 minutes; add the cooked white beans. Once the vegetables are cooked, blend the broth with an immersion blender. Add the chopped kale and bring back to a boil. Cook for just a few more minutes until the kale is tender.
3. Serve the caldo verde in individual bowls, garnished with a teaspoon of olive oil.