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Spinach and chorizo soup in a white bowl.
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Chorizo White Bean Soup

This recipe is adapted from recipes by Emeril Lagasse and Sarah Moulton.
Course Soup
Cuisine Spanish
Prep Time 12 minutes
Cook Time 15 minutes
Total Time 27 minutes
Servings 4 servings
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

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