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Chorizo and White Bean Soup

There is no reason a summer soup can’t be hearty… and this soup is! Between the beans and the chorizo, you’ve got a meal in a bowl. The spiciness from the sausage and the lightness of the broth keep it from weighing you down though. While soup may not be the first thing that comes to mind on a hot, muggy summer day – this one is worth a try.

The original recipe on Apartment Therapy calls from a mix of canned chickpeas and great northerns. Canned beans suck, and great northerns are an inferior white bean. I went for dried cannellini instead. When you cook dried beans with the minimum amount of water, the cooking liquid makes for a great flavor enhancer that can perk up any broth. You can also control how firm you want your beans to be. I like mine with a little bite left in them. If you want to really green things up, try tossing in some sliced kale or other green towards the end.

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Chickpea And Chorizo Soup

Ingredients:

  • 4 cups chicken broth
  • 1 can Great Northern beans, drained and rinsed
  • 1 can chickpeas, drained and rinsed
  • 2 tablespons fresh thyme, minced
  • 6 cloves garlic, minced
  • 4 stalks of celery, chopped
  • 1 large white onion, chopped and thinly sliced
  • 12 ounces chorizo sausage
  • 1/2 cup white wine
  • 1/4 cup Italian parsley, chopped
  • 1 tablespoon olive oil
  • Salt and pepper

Directions:

  1. Chop or crumble the chorizo into bite-size pieces. Film a heavy pan lightly with olive oil and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.
  2. Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas and beans. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.
  3. Add the broth and white wine and bring to a boil. Lower to a simmer and add the parsley and olive oil. Simmer for about half an hour, or until slightly reduced. Season to taste with salt and pepper before serving.

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