Chorizo and White Bean Soup
A hearty soup featuring spicy chorizo sausage, creamy white beans, and vegetables in a tomato-based broth with Spanish paprika and herbs.
Ingredients
- 1 lb Spanish chorizo sausage, sliced into 1/4-inch rounds
- 2 tbsp olive oil
- 1 yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 4 garlic cloves, minced
- 2 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp dried thyme
- 2 bay leaves
- 2 cans canned white beans, drained and rinsed (cannellini or great northern)
- 1 can canned diced tomatoes, with juices
- 4 cups chicken broth, low sodium
- 1 tsp kosher salt
- 1/2 tsp black pepper, freshly ground
- 4 cups kale, stems removed, leaves chopped
- 1 lemon, juiced
- 1/4 cup fresh parsley, chopped, for garnish
Instructions
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1
Heat 2 tbsp olive oil in a large skillet over medium heat. Add the sliced 1 lb sliced into 1/4-inch rounds Spanish chorizo sausage and cook until lightly browned, about 3-4 minutes.
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2
Add the diced 1 diced yellow onion, 2 diced carrots, 2 diced celery stalks, and 1 diced red bell pepper to the skillet. Cook until vegetables begin to soften, about 5 minutes.
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3
Add the minced 4 minced garlic cloves and cook for another 30 seconds until fragrant.
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4
Stir in the 2 tsp smoked paprika, 1 tsp ground cumin, and 1 tsp dried thyme, cooking for 1 minute to toast the spices.
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5
Transfer the chorizo and vegetable mixture to a slow cooker.
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6
Add the 2 cans drained and rinsed (cannellini or great northern) canned white beans, 1 can with juices canned diced tomatoes with their juices, 4 cups low sodium chicken broth, 1 tsp kosher salt, 1/2 tsp freshly ground black pepper, and 2 bay leaves to the slow cooker.
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7
Cover and cook on low for 6-8 hours or on high for 3-4 hours.
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8
About 20 minutes before serving, stir in the chopped 4 cups stems removed, leaves chopped kale and allow it to wilt in the hot soup.
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9
Just before serving, remove the bay leaves and stir in the 1 juiced lemon juice.
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10
Taste and adjust seasoning with additional kosher salt and black pepper if needed.
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11
Ladle the soup into bowls and garnish with chopped 1/4 cup chopped, for garnish fresh parsley.
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12
Serve with crusty bread if desired.