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.
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 a Spanish style chorizo too. The nice thing about the cured sausage is that when it is heated up, it releases enough of it’s 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.
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 pairs well with the wilted baby spinach and the combination of ingredients makes a satisfying meal. Have it with a hearty rustic bread.
This recipe would work well by substituting kiolbassa sausage for the chorizo. Either way, it’s a fast and tasty soup to try.
Chorizo White Bean Soup
- 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
- 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