Chorizo and White Bean Soup

When the weather in Southern Ontario gets below zero, the only thing I crave is soup! And this chorizo and white bean number is both comforting and delicious. It's loosely inspired by caldo verde — a popular Portuguese soup — and similarly uses Portuguese chorizo (also known as chouriço) to form a smoky and rich base of deep flavour. I added white beans, fennel and kale for my own little spin.

Chorizo and White Bean Soup

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Prep Time 10 minutes mins

Cook Time 50 minutes mins

Servings: 4

Ingredients Method Notes

Ingredients

  

• 2 Portuguese chorizo sausages (also known as chouriço)
• 2 small yellow onions
• 2 medium fennel bulbs
• 3 tablespoon tomato paste
• 1 teaspoon red pepper flakes
• 4 cups homemade chicken broth or low-sodium store-bought broth
• 2 540 mL cans cannellini beans or white beans
• 4 cups chopped kale
• 1 lemon
• olive oil
• salt I’m using Diamond Crystal Kosher
• cracked black pepper

Method

 

1. Cut 2 chorizo sausages into ½-inch rounds. Heat a large dutch oven on medium heat. Add 2 tablespoon olive oil and cook chorizo pieces until crispy and browned all over, about 10 minutes.
2. While that cooks, thinly slice 2 yellow onions and 2 fennel bulbs. Next, drain and rinse 2 cans cannellini beans. Set everything aside.
3. Transfer browned sausages to a plate. Back in the pot, add sliced onion and fennel. Cook on medium heat, occasionally stirring, until soft but not browned, about 10 minutes. You'll know it's ready when the volume has reduced by half.
4. Add tomato paste and red pepper flakes, stir to coat. Season with a generous pinch of salt and about five cracks of black pepper. Turn heat to medium-low and continue cooking, stirring occasionally, until the mixture becomes jammy and slightly caramelized, about 2 minutes.
5. Next, add 4 cups no-fuss broth (or low-sodium store bought broth), 4 cups water, rinsed beans, and browned sausages. Season with another pinch of salt and 5 more cracks of pepper. Stir to combine and bring to a gentle simmer. Let cook like this for 20 minutes, or as much time as you have.
6. Add chopped kale and juice of half a lemon. Cook until the kale is wilted, about 2 minutes, then taste and adjust seasoning. You might want more lemon juice for a touch more brightness.

Notes

This soup will last up to 3 months in the freezer. To store, let cool completely then transfer to freezer-safe containers, leaving enough room for expansion.