6 Serves
63 Mins
Prepare the ingredients by chopping the onion and garlic using a chef's knife on a cutting board.
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SpanishVitamin E
3 mg / 15 mgVitamin K
358 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
216 µg / 400 µgCalcium
262 mg / 1,300 mgIron
4 mg / 18 mgMagnesium
108 mg / 420 mgPhosphorus
246 mg / 1,250 mgPotassium
1589 mg / 4,700 mgSodium
1377 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
5 µg / 55 µgFiber
10 g / 28 gSugar
6 g / 50 gSaturated Fat
2 g / 20 gCholesterol
10 mg / 300 mgCaffeine
0 mgNet Carbs
50 gAlcohol
0 g
Heat the olive oil in a large pot over medium heat and sauté the onion and garlic until fragrant.
Add the sliced chorizo to the pot and cook until the fat renders, then stir in the white beans, potatoes, and chicken stock.
Bring the soup to a boil, then reduce heat and simmer until the potatoes are tender, adding the collard greens in the final minutes of cooking.
Season the soup with salt and pepper to taste and serve hot.
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Tunisian