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Chorizo White Bean Soup Recipe

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★★★★★

4.9 from 100 reviews

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.

Ingredients

Scale

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

Find it online: https://tastybynova.com/chorizo-white-bean-soup-recipe/