Chorizo White Bean Soup Recipe

Introduction

This Chorizo White Bean Soup is a comforting one-pot meal that’s perfect for busy weeknights. Ready in about 40 minutes, it combines smoky chorizo, creamy white beans, and hearty greens for a rich and satisfying bowl.

Ingredients

• 1 medium yellow onion, diced (or shallots/sweet onion)
• 1 large carrot, diced
• 2 tablespoons tomato paste
• 1 teaspoon fresh rosemary (or sage/thyme)
• 3 to 4 cloves garlic, minced
• 6 ounces ground chorizo
• 2 cans (15 ounces each) white beans (Great Northern, navy, or cannellini), drained and rinsed
• 6 cups chicken broth (or vegetable broth)
• 3 cups kale, chopped (or chard/escarole)
• 1/4 cup grated Parmesan cheese, plus extra for serving
• 1 tablespoon red wine vinegar
• Olive oil for sautéing
• Salt and pepper to taste

Instructions

1. Step 1: Heat a drizzle of olive oil in a large stock pot or Dutch oven over medium-high heat. Add the diced onion and carrot, cooking for 6 to 8 minutes until softened.
2. Step 2: Reduce heat to medium and stir in the tomato paste, minced garlic, and rosemary. Cook for 2 full minutes until the tomato paste darkens to a brick red color and the mixture is fragrant.
3. Step 3: Add the ground chorizo to the pot. Break it up with a spatula and cook until browned and cooked through.
4. Step 4: Stir in half of the drained white beans and use a potato masher or fork to mash them slightly, helping the soup thicken with released starch.
5. Step 5: Pour in the broth and add the chopped kale, remaining white beans, salt, and pepper. Bring to a gentle simmer, cover with the lid slightly ajar, and cook for 20 minutes.
6. Step 6: Remove the lid, stir in the grated Parmesan cheese, and finish with a splash of red wine vinegar for brightness. Adjust seasoning if needed and serve warm.

Tips & Variations

• Swap rosemary for sage or thyme if you prefer a different herb flavor.
• Use chard or escarole instead of kale for a milder green.
• Adjust garlic quantity to suit your taste – up to 4 cloves adds great depth.
• Add a pinch of smoked paprika for an extra smoky note.
• Serve with crusty bread for dipping to make it a heartier meal.

Storage

Allow the soup to cool before transferring to an airtight container. Refrigerate for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if it thickens too much. You can also reheat individual portions in the microwave, stirring every 30 seconds for even heating. To freeze, place in a freezer-safe container for up to 3 months and thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup vegetarian?

Yes, substitute the chorizo with smoked paprika-seasoned mushrooms or plant-based sausage, and use vegetable broth instead of chicken broth for a vegetarian version.

What type of beans work best for this soup?

Great Northern beans offer creaminess and hold their shape well, but navy or cannellini beans are excellent alternatives that work just as nicely.

Chorizo White Bean Soup Recipe

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This Chorizo White Bean Soup is a flavorful, comforting one-pot meal that comes together in about 40 minutes, perfect for weeknight dinners. It features smoky, spicy chorizo paired with creamy white beans and hearty kale, all simmered in a savory broth with aromatic vegetables and finished with a touch of Parmesan and red wine vinegar for brightness.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Total Time: 40 minutes
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Spanish-inspired

Ingredients

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Vegetables & Aromatics

• 1 medium yellow onion, diced (can substitute shallots or sweet onion)
• 1 medium carrot, diced
• 3 to 4 cloves garlic, minced
• 1 tablespoon tomato paste
• 1 teaspoon fresh rosemary, chopped (or substitute sage or thyme)
• 1 cup chopped green curly kale (or chard, escarole)

Proteins & Beans

• 6 ounces ground chorizo
• 2 cans (15 oz each) Great Northern beans, drained and rinsed (or navy or cannellini beans)

Liquids & Seasonings

• 4 cups chicken broth (can substitute vegetable broth)
• Salt and pepper, to taste
• 1 tablespoon red wine vinegar
• 1/4 cup grated Parmesan cheese, plus extra for garnish
• 1 tablespoon olive oil

Instructions

1. Sauté Aromatics: Heat 1 tablespoon olive oil in a large stock pot or Dutch oven over medium-high heat. Add the diced onion and carrot, cooking for 6 to 8 minutes until softened and fragrant. Reduce heat to medium, then stir in tomato paste, minced garlic, and chopped rosemary. Cook for 2 full minutes, stirring frequently until the tomato paste darkens to a rich brick red, unlocking deep flavor.
2. Cook Chorizo: Add the ground chorizo to the pot. Use a spatula to break it up as it cooks, stirring occasionally until it is browned and cooked through, about 5 minutes.
3. Smash White Beans: Add half of the drained white beans to the pot. Using a potato masher or fork, mash the beans to release their starch, which will help thicken the soup. Mix well with the chorizo and vegetables.
4. Boil Soup: Pour in 4 cups of chicken broth, then add the chopped kale, remaining white beans, salt, and pepper. Gently bring the soup to a simmer with the lid slightly ajar. Cook for about 20 minutes until the kale is wilted and all flavors meld together.
5. Finish and Serve: Remove the lid and stir in the grated Parmesan cheese until melted and incorporated. Finally, add a splash of red wine vinegar to brighten the flavors. Serve hot, garnished with additional Parmesan if desired, alongside crusty bread for dipping.

Notes

• Use ground chorizo for its smoky, spicy flavor; regular pork sausage will change the character of the soup.
• Cooking the tomato paste thoroughly is essential to deepen its flavor—don’t skip the 2-minute sauté step.
• If you prefer a thicker soup, mash more beans.
• Any hearty greens like chard or escarole can replace kale.
• Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
• Reheat gently on the stovetop or in the microwave, adding broth or water if needed to thin the soup.

Keywords: chorizo soup, white bean soup, one pot meal, weeknight dinner, sausage soup, kale soup, healthy soup