{"id":6164,"date":"2023-12-19T16:49:37","date_gmt":"2023-12-19T21:49:37","guid":{"rendered":"https:\/\/www.bu.edu\/scnc\/?p=6164"},"modified":"2024-01-25T11:15:37","modified_gmt":"2024-01-25T16:15:37","slug":"sargent-choice-test-kitchen-vegetarian-caldo-verde-portuguese-green-soup","status":"publish","type":"post","link":"https:\/\/www.bu.edu\/scnc\/2023\/12\/19\/sargent-choice-test-kitchen-vegetarian-caldo-verde-portuguese-green-soup\/","title":{"rendered":"Sargent Choice Test Kitchen: Vegetarian Caldo Verde (Portuguese Green Soup)"},"content":{"rendered":"

\"To<\/strong><\/h3>\n
December 2, 2023
\n<\/strong>Ashly Estrada, Nutrition Student<\/strong><\/h6>\n

Why We Chose This Recipe<\/strong><\/h4>\n
    \n
  • This soup is comforting and nourishing – great for the colder weather.<\/li>\n
  • Making this soup is a wonderful way to use up pantry items such as potatoes, onions, and canned beans.<\/li>\n<\/ul>\n

    Adapted from ASpicyPerspective
    \n<\/em>Yield: 6 servings<\/p>\n

    Ingredients:<\/strong><\/p>\n

      \n
    • 1 tablespoon olive oil<\/li>\n
    • \u00bd yellow onion, peeled and chopped<\/li>\n
    • 2 cloves garlic<\/li>\n
    • 1 pound Yukon Gold Potatoes or russet, peeled and quartered<\/li>\n
    • 2 cups chopped kale (or spinach, collard greens)<\/li>\n
    • 2 cups vegetable broth<\/li>\n
    • 2 cups water<\/li>\n
    • Zest from \u00bd a lemon<\/li>\n
    • \u00bd teaspoon paprika<\/li>\n
    • 1 tablespoon plain Greek yogurt<\/li>\n
    • 1 tablespoon low-fat milk<\/li>\n
    • 1 can (15 oz) white beans, drained and rinsed<\/li>\n
    • Salt and pepper to taste<\/li>\n
    • 3 vegetarian sausage links, chopped into small wedges<\/em><\/li>\n<\/ul>\n

      Directions<\/strong><\/p>\n

      1. Place a soup pot over medium heat. Add the oil, onions, and garlic. Cook for 3 minutes.
      \n2. Next, add the potatoes, chopped kale, broth, water, lemon zest, paprika, and 1\/2 teaspoon salt to the pot. Bring to a boil, then lower the heat. Cover and simmer for 15 minutes to soften the potatoes and kale.
      \n3. Combine the yogurt and milk in a separate bowl. Stir in beans, yogurt\/milk mixture, and sausage. Simmer for another 5 minutes then add salt and pepper as needed.
      \n<\/strong><\/p>\n

      Note: Changes were made to the original recipe as follows: half of the broth was replaced with water to decrease the amount of sodium, sausage was replaced with beans for a vegetarian protein option, and heavy cream was replaced with Greek yogurt and milk for a lower fat\/higher protein option.<\/em><\/p>\n

      What We Liked<\/strong><\/h4>\n
        \n
      • The students described this recipe as a hearty soup due to its robust and nourishing flavor.<\/li>\n
      • The lemon and kale provided a pleasant and fresh aroma.<\/li>\n
      • It was really quick and easy to make!<\/li>\n<\/ul>\n

        Nutritional Value<\/strong><\/p>\n

          \n
        • The potatoes are a great source of carbohydrates, providing our body with energy. The potatoes are also rich in vitamins, minerals, and fiber if the skin is kept on.<\/li>\n
        • The inclusion of vegetarian sausage and cannellini beans are a quick way to add protein to this dish, which helps the energy from the potatoes to last longer.<\/li>\n
        • The kale and cannellini beans included in this recipe are rich sources of fiber. Fiber is important as it helps us feel satisfied after eating and supports a healthy digestive tract.<\/li>\n
        • The kale found in this recipe is also a great source of calcium. Calcium is not only important for the formation of strong bones and teeth, but it is also important for muscle contraction.<\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"

          December 2, 2023 Ashly Estrada, Nutrition Student Why We Chose This Recipe This soup is comforting and nourishing – great for the colder weather. Making this soup is a wonderful way to use up pantry items such as potatoes, onions, and canned beans. Adapted from ASpicyPerspective Yield: 6 servings Ingredients: 1 tablespoon olive oil \u00bd […]<\/p>\n","protected":false},"author":22536,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[8,12],"tags":[],"_links":{"self":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/6164"}],"collection":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/users\/22536"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/comments?post=6164"}],"version-history":[{"count":12,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/6164\/revisions"}],"predecessor-version":[{"id":6235,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/posts\/6164\/revisions\/6235"}],"wp:attachment":[{"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/media?parent=6164"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/categories?post=6164"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bu.edu\/scnc\/wp-json\/wp\/v2\/tags?post=6164"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}