In a large pan, heat the olive oil over high heat, and saute the sausage
, until it crisps, about 3 to 4 minutes. Drain
the pieces on a paper towel, and set aside.
Reduce the heat to medium-low, and add the onion and celery
to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs
are fragrant, about 1 to 2 minutes. Add the tomatoes
and cook for another minute. Return the chorizo
to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer
, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup
with the sea salt and black pepper before serving.