I've posted before on a vegetarian or vegan caldo gallego. Here's another version you can make in just half an hour. I used chicken broth for this, but you can use vegetable broth if you want to make your caldo vegetarian or vegan. If you prefer your caldo gallego with meat, just add slices of chorizo during the last ten minutes of simmering.
1 small bunch of kale or collards, washed and chopped
1 can of white beans, drained and rinsed
2 cans of chicken broth or vegetable broth
1 potato, diced
a few cloves of garlic, chopped
1/4 cup olive oil
1 teaspoon of pimentón de La Vera
In a medium pot, fry the garlic in the olive oil. Remove the pot from the heat and let the oil cool some. Add the pimentón. Stir.
Add the broth, the potatoes, the greens, and the beans. Bring the soup to a simmer. After fifteen minutes, test one of the potatoes with a fork. If it's soft, the caldo is ready.
Serve in small cups for a tapa, or in soup plates for an easy one-pot meal.