The traditional Galician soup from Spain made with beans, turnip greens, and pork is caldo gallego. The name means “Galician broth” in Spanish.
This hearty soup comes from Galicia in northwestern Spain, where rural cooking traditionally relied on inexpensive, filling ingredients. White beans provide body, while potatoes and seasonal greens such as turnip tops, collard greens, or rapini add substance and flavor. Pork products, including lard, bacon, ham, chorizo, or other fatty cuts, enrich the broth.
In Galician, the dish is commonly called caldo galego; caldo gallego is the Spanish-language form. Both names refer to the same regional soup, so the stored answer is a fair quiz answer rather than a different dish.
Caldo gallego is related to Portugal’s caldo verde, but the two are not identical. It is usually served hot, often as a starter or part of lunch, traditionally in earthen bowls called cuncas. Seasonal substitutions produce several local versions.