Spring is in the air, and soup weather is almost behind us. To be honest, I’ll eat soup all year unless it’s extremely hot and humid out. I actually find this chorizo, spinach and white bean soup to be a surprisingly light dinner. A large mug usually does the trick for me. It’s smokey, filling and satisfying. It’s also full of locally sourced ingredients from my delivery CSA, From The Farmer. I’ve been shooting glamour shots of their produce for years. In fact, I wrote about working with them back in 2013! They have very kindly offered an updated referral code for my readers, which I’m so excited to share with you today. But first, I wanted to share a bit more with you about why I love the company so much.
I get so many goodies in my From The Farmer delivery every week, and I never grow tired of waking up to find everything I need right at my front door. Not only is the convenience wonderful, but I love knowing that my food is sourced locally, and that I’m supporting so many small businesses. These aren’t just buzzwords; there are so many reasons it’s important to eat and shop local. It’s an incredible win-win. The produce and various marketplace ingredients have offered me endless recipe and photography inspiration that played a huge role in the evolution of both this blog and my cookbook.
What is a delivery CSA, and how does it work?
Every Monday, I get an email letting me know what will be arriving in my basket. I then have the option to log into the site and customize the produce by selecting more or less of certain items based on preferences. So let’s say I’m getting the following:
- Yellow squash
- Yellow onions
I might have plenty of apples and oranges, and maybe I’m not in the mood for eggplant. I can say “no” to the apples, oranges and eggplant, and add more of the squash, tomatoes and yellow onions. Since the basket needs to be balanced, I leave the shallots alone to receive the same quantity. Customizing is completely optional; I can skip this step. After that, I have the option to go into the marketplace and add on additional items if I need them. The marketplace was not originally offered when I first started working with From The Farmer, and I was thrilled when they expanded their services to included meats, seafood, dairy and pantry items.
Also worth noting: you can cancel at any time, and you can pause basket deliveries when you’re going out of town.
I used several basket & marketplace ingredients in my chorizo, spinach and white bean soup. Many were included in the weekly basket and a few were marketplace add-ons:
- Chorizo Picante
- Rainbow Carrots (I omitted the purple carrots to preserve the soup color)
- Yellow Onions & Garlic (not currently listed on the site, but I often use shallots as well)
I make and can my own stock, but I love that From The Farmer offers homemade stock for those who want access to it. It makes such a huge difference in soups! I can’t stress that enough!
Some other products I regularly purchase from the marketplace that didn’t make it into the recipe, but I wanted to highlight:
I’m also going to link to the Butcher Shop so you can browse around. You are definitely paying more for quality, but meat is one area where I refuse to cut corners. One FTF service I wish I could take advantage of for savings are the shares. You can save a lot of money on good quality beef, pork and chicken by buying in bulk, but alas we don’t have the space! I’m ok with smaller quantities for now. The meat is sealed and flash frozen so effectively that it keeps incredibly well. I stock up as soon as I see my favorites.
From The Farmer has set up an incredibly generous offer for Savory Simple readers.
If you sign up using my SAVORYSIMPLE referral code, you get $30 off your first farm box, as well as 30% off your first marketplace order. That means your first Small Farm Box would be FREE. Or, if you want to try the Large Farm Box, it would be $15 instead of $45. And then you can go for the 30% off goodies like the kimchi and smoked mozzarella on top of that!
I hope you’ll consider giving this a try if you’re local! It’s such an amazing deal. Feel free to ask my any questions in the comment section. And enjoy the soup!
- 12 ounces chorizo links, pre-cooked or raw
- 1 tablespoon extra virgin olive oil (or as needed)
- 1 medium yellow onion, chopped (approximately 2 cups)
- 1 celery rib, chopped (approximately 1 cup)
- 1 medium carrot, peeled and sliced thin (approximately 1 cup)
- 1-2 cloves garlic, minced
- 1½ tablespoons tomato paste
- 1 teaspoon smoked paprika
- 4 cups chicken stock, preferably homemade or low sodium
- 4-5 cups fresh spinach
- 1-2 (14.5 ounce) cans white beans, drained (see notes)
- ½ teaspoon kosher salt, plus more to taste (see notes)
- ½ teaspoon ground black pepper, plus more to taste
- If using pre-cooked chorizo links, skip to step 2. For raw links: preheat the oven to 425 degrees F, and line a sheet tray with aluminum foil. Cook for 17-20 minutes, turning the links once midway through to ensure even cooking, until the internal temperature reaches 165 degrees F. Remove from the oven and allow to cool for at least 5 minutes. (Note: fat levels in sausage can vary, but if the links are very greasy, pat them dry with paper towels if you want to prevent the soup from becoming overly rich).
- Slice the chorizo. In a large Dutch oven or heavy bottom stockpot set over medium heat, brown the sausage for 3-5 minutes (note: there should be enough fat from the meat, but if not add some olive oil to prevent sticking). Remove from the pan and set aside.
- Turn the heat to medium-low. If the pan is dry, add the olive oil (if there’s chorizo fat, omit the oil). Add the onions, celery, carrots, and a pinch of salt. Cook for 5-10 minutes, stirring periodically, scrapping up any bits from the bottom of the pan. If the bottom of the pan ever looks like it’s getting too dark, add 1 tablespoon of water. Once the vegetables are soft and fragrant, add the garlic and cook for another minute, stirring.
- Stir in the tomato paste and smoked paprika, followed by the chicken stock. Add the chorizo back into the pot. Bring the soup to a boil, then cover, turn the heat to low, and simmer for 30-45 minutes.
- Remove the lid and stir in the spinach, 1 cup at a time, allowing it to wilt. Add the beans, then season with salt and pepper to taste.
Without fail, I almost always find that my soups need more salt the following day, or even a few hours after they’re finished cooking. If the soup seems like it “needs something,” it’s probably a bit more salt.
This post was sponsored by From The Farmer. As always, all opinions are my own. Thank you so much for supporting the brands that support Savory Simple!