To begin, heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic, sautéing for 5-7 minutes until softened and translucent. This aromatic base will enhance the overall flavour of the soup.

Add the soaked and drained white beans, salted pork or ham bone, and sliced chorizo to the pot. Stir to combine, allowing the meats to release their flavors. The salty ham or pork bone will add depth to the broth.

Pour in 2 litres of water and bring the mixture to a boil. Once it reaches a boil, reduce the heat to low and simmer gently for 45 minutes, allowing the beans to soften and the broth to develop its rich flavour.

After 45 minutes, add the diced potatoes and turnips to the pot. These root vegetables give the soup a hearty texture and a touch of sweetness. Continue simmering for another 20-25 minutes, until the vegetables are tender.

Stir in the chopped grelos, collard greens, or kale. Simmer for an additional 10 minutes, allowing the greens to wilt and blend with the other flavors. If using kale, remove any tough stems for a more tender result.

Taste the soup and season with salt and black pepper as needed. The saltiness of the ham bone or pork may be enough, so adjust the seasoning carefully. Let the soup simmer for another 5 minutes.

Remove the pork or ham bone from the pot, cutting off any remaining meat and adding it back to the soup. Discard the bone. This step ensures that every bite contains a piece of the tender meat.

Serve the Caldo Gallego hot, directly from the pot, in large bowls. Consider drizzling a little extra olive oil on top for added richness. A slice of rustic bread on the side complements the soup's hearty texture and robust flavour.