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You are here: Home / soup / Chorizo and White Bean Soup Recipe

Chorizo and White Bean Soup Recipe

March 22, 2016 By Joe Boyle 8 Comments

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Last Updated on September 15, 2024

This chorizo white bean soup is easy to make, and the flavors work together perfectly. The bold flavor of the chorizo makes this a super delectable soup.

Bowl of chorizo soup.

Looking for a flavorful soup recipe?  And something that takes only 30 minutes to make?  Make yourself a pot of chorizo white bean soup!   This is Spanish chorizo which is a cured sausage full of smokey paprika spiciness.

Primero chorizo package from Winn-Dixie.

The one thing about this recipe is that the Spanish chorizo may be a little hard to find.  I found this chorizo at the Winn-Dixie grocery near me.  The Boar’s Head website says that they make Spanish-style chorizo too.  The nice thing about the cured sausage is that when it is heated up, it releases enough of its fat so that no other oils are necessary.  I put the sliced chorizo into my hot Dutch oven and let some of the fat render out, then added the garlic and onion.

Sliced chorizo ready for the soup pot.

Once the garlic and onion are softened a bit, the broth is added, and the soup comes together very quickly.  And the flavor is outstanding.  The paprika and bay leaf pair well with the wilted baby spinach and the combination of ingredients makes a satisfying meal.  Have it with a hearty rustic bread.

Chorizo spinach white bean soup.

This recipe would work well by substituting kielbasa sausage for the chorizo.  Either way, it’s a fast and tasty soup to try.

 

Spinach and chorizo soup in a white bowl.

Chorizo White Bean Soup

Satisfying soup with great flavors.
5 from 4 votes
Print Pin Rate Save Saved Recipe
Course: Soup
Cuisine: Spanish
Keyword: chorizo white bean soup
Prep Time: 12 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 27 minutes minutes
Servings: 4 servings
Calories: 421kcal
Author: Joe Boyle

Ingredients

  • 7 oz . Spanish chorizo , casing removed and sliced into 1/2" rounds, (Bridgford Primero Chorizo) or similar
  • 1 cup diced onion
  • 3 garlic cloves , minced
  • 1 bay leaf
  • pinch of saffron , (optional)
  • 3 14.5 oz . cans chicken broth
  • 2 15 oz .cans cannallini beans , drained and rinsed
  • 2 tsp sweet paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 5 oz . fresh baby spinach
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Instructions

  • Soak saffron in about a cup of chicken broth.
  • Heat a large, 4 to 6 quart pot on medium and add sliced chorizo
  • Render some of the fat, 1 or 2 minutes, then add the onion, garlic and bay leaf.
  • Stir and let the onion soften, 3 minutes
  • Add all the broth, beans, paprika, salt, and pepper, and bring to a boil
  • Add the baby spinach and wilt 2 minutes.
  • Adjust seasonings as desired
  • Serve hot

Notes

  1. This recipe is adapted from recipes by Emeril Lagasse and Sarah Moulton.

Nutrition

Calories: 421kcal

nutrition label

32 shares
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Filed Under: Meals, meats, soup

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Reader Interactions

Comments

  1. Amy

    March 26, 2016 at 12:55 pm

    5 stars
    I wonder if this would still be good with vegetarian chorizo. I’ve never tried it, but Trader Joe’s sells some. Everything else in there sounds delicious as well!

    Reply
    • Joe

      March 26, 2016 at 12:59 pm

      If the vegetarian chorizo has some nice smokey paprika flavor, I’m sure it would be excellent.

      Reply
  2. April @ Girl Gone Gourmet

    March 26, 2016 at 8:58 am

    I love all the flavors in this – especially that chorizo sausage. Would love a batch to take to work for lunch 🙂

    Reply
    • Joe

      May 4, 2016 at 4:08 pm

      April @ Girl Gone Gourmet has a brand new post for you to check out…http://www.girlgonegourmet.com/2016/05/loaded-avocado-ricotta-toast.html

      Reply
  3. Christine Perez

    March 23, 2016 at 10:37 am

    5 stars
    This soup is a must make…

    Reply
  4. Katy

    March 22, 2016 at 11:11 pm

    5 stars
    I love Chorizo!

    Reply
    • Joe

      March 22, 2016 at 11:20 pm

      This is nice and spicy!

      Reply
  5. MaryJo

    March 22, 2016 at 8:35 pm

    5 stars
    We’ve had a couple of cool days here in Florida and this soup was just perfect for dinner. Lots of flavor, lots of fiber, lots of protein!

    Reply
5 from 4 votes

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