Creamy White Bean and Chorizo Soup
Warm up with a hearty bowl of Creamy White Bean and Chorizo Soup, a comforting blend of bold flavors and silky textures that's perfect for any season. This one-pot recipe combines smoky chorizo sausage, tender white beans, and fresh spinach in a velvety broth infused with paprika and cumin for a subtle kick. A splash of heavy cream ties everything together, creating a luxurious mouthfeel that’s both satisfying and wholesome. Quick to prepare and bursting with protein and fiber, this soup is an excellent choice for busy weeknights or cozy family meals. Garnish with crispy chorizo bits and fresh parsley for a stunning finishing touch, and serve it alongside crusty bread to soak up every flavorful drop.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 8 ounces chorizo sausage
- 1 medium yellow onion
- 3 large garlic cloves
- 1 medium carrot
- 1 medium celery stalk
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 2 cups canned white beans (e.g., cannellini or great northern beans), drained and rinsed
- 4 cups chicken or vegetable stock
- 0.5 cup heavy cream
- 2 cups fresh spinach
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons parsley (optional, for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Slice the chorizo into small rounds or dice it, then add it to the pot. Cook for 5-7 minutes, stirring occasionally, until the chorizo is browned and crispy. Remove the chorizo from the pot and set aside, leaving the rendered fat in the pot.
Dice the onion, mince the garlic, and finely chop the carrot and celery. Add the onion, garlic, carrot, and celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened and fragrant.
Stir in the smoked paprika and ground cumin, and cook for 1 minute to toast the spices.
Add the drained and rinsed white beans and pour in the chicken or vegetable stock. Stir to combine and bring the mixture to a boil. Once boiling, reduce the heat to low and let the soup simmer for 15 minutes.
Using an immersion blender, blend the soup in the pot until it reaches a creamy consistency. Alternatively, carefully transfer the soup in batches to a countertop blender, then return the blended soup to the pot.
Stir in the heavy cream and fresh spinach. Cook for 2-3 minutes until the spinach wilts. Season with salt and black pepper to taste.
Return the cooked chorizo to the pot, reserving a small amount for garnish if desired. Stir to combine and heat for another 1-2 minutes.
Ladle the soup into bowls and garnish with reserved chorizo and freshly chopped parsley, if using. Serve warm.
Nutrition Facts
Calories |
590 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.1 g | 54% | |
| Saturated Fat | 17.3 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 81 mg | 27% | |
| Sodium | 2524 mg | 110% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 4.0 g | ||
| Protein | 23.7 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 91 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 518 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
