Chorizo, Spinach and White Bean Soup
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5 from 4 votes

Chorizo, Spinach and White Bean Soup

You don't want to miss this recipe for Chorizo, Spinach and White Bean Soup, full of locally-sourced ingredients courtesy of my CSA, From The Farmer!
Prep Time15 mins
Cook Time1 hr 20 mins
Total Time1 hr 35 mins
Course: Main Course, Soup
Cuisine: American, Mediterranean
Keyword: White Bean Soup
Servings: 10 servings
Calories: 191kcal
Author: Jennifer Farley


  • 12 ounces chorizo links, pre-cooked or raw
  • 1 tablespoon extra virgin olive oil (or more 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
  • 1 1/2 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)
  • 1/2 teaspoon kosher salt, plus more to taste (see notes)
  • 1/2 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.


I used only one can of white beans since I wanted the chorizo and spinach to be the main focus of the soup, but you can add an additional can of beans for an even heartier soup.
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.


Calories: 191kcal | Carbohydrates: 3g | Protein: 10g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 29mg | Sodium: 600mg | Potassium: 342mg | Vitamin A: 2295IU | Vitamin C: 4.5mg | Calcium: 22mg | Iron: 1.2mg