Recipe courtesy of William Granger
White Bean and Chorizo Soup
Total:
20 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
6 servings
Level:
Easy
Total:
20 min
Active:
10 min
Yield:
6 servings
Level:
Easy

Ingredients

  • 1 teaspoon olive oil
  • 1 link or 5 1/2 ounces Chorizo sausage, diced
  • 1 large onion, thinly sliced
  • 2 celery stalks, diced
  • 2 cloves garlic, crushed
  • 2 teaspoons chopped fresh thyme
  • 1 teaspoon paprika
  • 2 tomatoes, diced
  • 4 cups chicken stock
  • 2 (14-ounce) cans cannellini beans, rinsed
  • Sea salt and freshly cracked black pepper

Directions

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.

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