Padrino's White Bean Soup (Caldo Gallego)

This recipe comes from Mario Padrino, owner of the Padrino's restaurants in Broward and Palm Beach counties.

Padrino's Cuban Express is located at 2900 W. Sample Road, Pompano Beach, 954-984-4128, managed by Myra Torres with her husband, chef Tony Torres.

The soup is also available at all the other Padrino locations, including 2500 E. Hallandale Beach Blvd., Hallandale, 954-456-4550; 801 S. University Drive, Plantation, 954-476-5777; 751 East Commercial Blvd., Oakland Park, 954-492-2212; and 20455 State Road 7, Boca Raton, 561-451-1070.

If you're in the nearby area be sure to visit!
Found in the Sun-Sentinel.

Padrino's White Bean Soup (Caldo Gallego)

Make sure to set aside a morning or afternoon when you can let this soup simmer for three hours.

13 cups water

12 ounces (about 2 cups) dry great northern beans

1 1/2 pounds smoked ham hocks or shanks

3 ounces cured pork fat back

1 medium turnip, scrubbed and quartered

1 medium onion, chopped

4 tablespoons fine-chopped fresh garlic, divided

1 tablespoon vegetable oil (we used canola)

1 medium potato, peeled and cut into medium dice

Salt and fresh-ground black pepper, to taste

1 tablespoon extra-virgin olive oil

Chopped collard greens, for garnish

In a large pot, combine the water, beans, ham hocks or shanks, fat back, turnips, onions and 2 tablespoons garlic. Bring to a boil over medium-high heat, stirring once or twice. Reduce the heat, cover and simmer slowly 2 1/2 hours. Remove from the heat, set the cover ajar and let rest 30 minutes.

Carefully remove and discard the pork fat back and turnips. Remove the ham hocks or shanks. Separate meat from the bone(s) and discard the bone(s), skin and fat. Shred the meat and return to the pot.

In a small skillet, heat the vegetable oil over medium heat. Saute the remaining 2 tablespoons garlic about 1 1/2 minutes, then add it to the soup along with the diced potatoes. Return the soup back to a simmer, cover and simmer 30 minutes or until the potatoes are cooked through.

Add salt and pepper (remember the ham hocks and pork fat back will add some saltiness). Just before serving, stir in the olive oil. Garnish each serving with chopped collard greens. (The soup can be made several hours or a day ahead. It will thicken upon standing. Reheat over low heat, and if necessary, add additional water.) Makes about 13 cups.

Per (1-cup) serving: 211 calories, 46 percent calories from fat, 11 grams total fat, 3 grams saturated fat, 16 milligrams cholesterol, 19 grams carbohydrates, 6 grams total fiber, 1 gram total sugars, 14 grams net carbs, 10 grams protein, 101 milligrams sodium.

Note: The soup keeps well, refrigerated, for up to three days. It tends to thicken further upon resting, so you may want to stir in some additional liquid when you reheat it.