White Bean and Chorizo Soup

Name: White Bean and Chorizo Soup
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 6 servings
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

Recipe courtesy of Bill Granger

Watch how to make this recipe.

White Bean and Chorizo Soup

1 Review

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

254

Total Fat

4

Saturated Fat

1

Carbohydrates

39

Dietary Fiber

8

Sugar

5

Protein

15

Cholesterol

8

Sodium

883

Total: 20 min
Active: 10 min

Level: Easy
Yield: 6 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 6 servings

Calories

254

Total Fat

4

Saturated Fat

1

Carbohydrates

39

Dietary Fiber

8

Sugar

5

Protein

15

Cholesterol

8

Sodium

883

Total: 20 min
Active: 10 min

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.

Recipe courtesy of Bill Granger