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
Servings: 10 servings
- 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