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A Note from Feedfeed
Cozy up with a warm bowl of this easy, homemade, spicy white bean soup – a robust blend of spicy chorizo, tender vegetables, and creamy white beans. In under 30 minutes, you'll enjoy a comforting bowl of warmth enriched with the bold flavors of Parmesan and a hint of red pepper flakes. Perfect for chilly nights when you’re craving something comforting.
Recipe Description
Winter soups don't get any cozier than this number. Spicy chorizo, hearty white beans, and kale join forces for an ultra-comforting soup that warms you from the inside out. Top it off with a generous sprinkle of Parmesan and a dash of chili flakes, and pair it with crusty garlic bread. It's the perfect remedy for chilly evenings or whenever you crave a bowl of nourishing goodness.
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- Spicy White Bean and Chorizo Soup with Kale Ingredients
- Test Kitchen Notes
- FAQs
- Recipe Card
Spicy White Bean and Chorizo Soup with Kale Ingredients
Everything you need to make spicy white bean and chorizo soup with kale.
Chorizo: is a highly seasoned sausage from the Iberian Peninsula, notably Spain and Portugal, with regional variations worldwide. Packed with a robust blend of smoked paprika, garlic, and other spices, this cured sausage boasts a distinctive smoky, savory, and often spicy flavor profile. If you can’t find chorizo, it can be substituted with spicy Italian sausage, Andouille sausage, or a mixture of ground pork, paprika, cumin, and chili powder.
Cannellini Beans: White kidney beans are versatile, nutritious legumes with a mild, nutty flavor. Packed with protein and fiber, these beans are a staple in various cuisines, adding a creamy texture to salads, soups, spreads, and casseroles. If you find yourself without cannellini beans, you can easily substitute them with other white beans like Great Northern or navy beans.
Test Kitchen Notes
Chorizo Choice: For a milder flavor, consider using mild chorizo instead of spicy, adjusting the heat level to your preference.
Cream it up! Add a splash of heavy cream or a dollop of Greek yogurt just before serving to enhance the soup's richness.
Perfect for meal prep: This soup reheats beautifully, making it an excellent option for meal prep. The flavors tend to meld and intensify, so it's often even more delicious the next day.
Play with toppings: Feel free to customize the toppings based on your preferences. A drizzle of olive oil, a sprinkle of fresh herbs, or a squeeze of lemon juice can add extra layers of flavor.
Adjust the consistency: If you prefer a thicker consistency, mash a portion of the white beans before adding them to the soup, creating a creamier texture.
Clean out the fridge: This versatile soup can easily accommodate additional vegetables or greens, making it a great way to use ingredients in your fridge.
FAQs
What is the difference between white beans and cannellini beans?
White bean is a broad term that includes various types, and cannellini beans are a specific variety of white beans. Cannellini beans are large, kidney-shaped beans with a mild flavor, often used in Mediterranean cuisine. Other white beans include Great Northern beans, navy beans, and butter beans, each with taste and texture.
What is the thickener in a white bean soup?
White bean soup typically relies on the natural creaminess of the beans themselves to provide thickness. Some recipes may also use techniques like mashing a portion of the beans or adding a small amount of heavy cream or a roux (a mixture of flour and fat) to achieve a thicker consistency.
What is white bean soup made of?
White bean soup commonly includes ingredients like white beans, chorizo or sausage, aromatic vegetables (onions, garlic, carrots, celery), broth (chicken or vegetable), kale or other greens, and seasonings such as salt, pepper, and optional spices. Parmesan, chili flakes, and crusty bread are often used as toppings
Can I use a different type of bean in white bean soup?
Yes, white bean soup is versatile, and you can experiment with different varieties of white beans, such as Great Northern beans or navy beans. However, keep in mind that the flavor and texture may vary slightly.
Is white bean soup gluten-free?
Yes, you can easily create a delicious vegetarian or vegan version of white bean soup by using vegetable broth, skipping the chorizo, or substituting it with plant-based alternatives.
How long does white bean soup last in the refrigerator?
Properly stored in an airtight container, white bean soup can last 3-4 days in the refrigerator. Reheat it on the stove or in the microwave before serving.
Can I freeze white bean soup?
Yes, white bean soup freezes well. Store it in a freezer-safe container for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
Can I make white bean soup in a slow cooker?
Absolutely! It's convenient and hands-off. Simply sauté the chorizo and vegetables on the stovetop as directed, then transfer everything to the slow cooker along with the remaining ingredients. Set it to low and let the flavors meld for 6-8 hours or on high for 3-4 hours. This method ensures a rich, hearty soup with minimal effort, perfect for a cozy, fuss-free meal.
Prep time 15mins
Cook time 25mins
Serves or Makes: 4-6
Recipe Card
ingredients
- 1 tablespoon Filippo Berio Extra-Virgin Olive Oil
- 1 (14 ounce) package spicy chorizo sausage, casings removed
- 1 medium yellow onion, chopped
- 5 garlic cloves, minced
- 3 carrots, finely chopped
- 2 celery stalks, finely chopped
- 3/4 cup mushrooms, finely chopped
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/2 cup dry white wine
- 4 cups chicken broth
- 2 (15 ounce) cans white beans, drained and rinsed
- 1 bunch lacinato kale, stems discarded and leaves torn
- Parmesan, for serving
- Simply Organic Crushed Red Pepper Flakes, for serving
Method
Step 1
Heat the oil over medium-high heat in a large Dutch oven. Use the back of a fork to crumble chorizo into small pieces and cook until it turns brown and crispy, approximately 8-10 minutes.
Step 2
Once done, remove the chorizo using a slotted spoon and set it aside. Pour off all but 2 tablespoons of oil.
Step 3
Add the onions to the pot and cook until they become soft and translucent, usually taking about 5 minutes.
Step 4
Add the garlic, carrots, celery, and mushrooms, and continue cooking until the vegetables are soft and fully cooked down, which should take another 3-4 minutes. Season the mixture with salt and pepper.
Step 5
Add the wine to the pot, scraping up any browned bits from the bottom. Allow the wine to reduce by half, approximately 2 minutes.
Step 6
Add the chicken broth and beans and bring the mixture to a boil.
Step 7
Once boiling, reduce the heat to a simmer, add the cooked chorizo, and simmer for 20 minutes. Season the dish to taste
Step 8
Add in the torn kale leaves in the pot and cook until slightly wilted, usually around 2 minutes.
Step 9
Discard the bay leaf before serving the soup in bowls, garnishing with freshly grated Parmesan and red pepper flakes. If desired, accompany it with crusty bread.
