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    White Bean Chorizo & Spinach Soup

    Feb 2, 2016 · 14 Comments

    71 shares
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    White Bean Spinach & Chorizo Soup Recipe

    I am all about soups when the temperature dips. This past week, in the aftermath of Snowstorm Jonas, I made quite a few dishes including this White Bean Chorizo & Spinach Soup. A soup like this one is great because, it’s light yet satisfying.

    When you may or may not have been on a comfort food kick…Like Chicken Pot Pie with Jalapeno Scallion Biscuits, Spicy Beef & Sausage Chili and Spicy Brisket, Breakfast Pizza with Asparagus Bacon Ham and Eggs, Sweet Irish Soda Bread (two huge loaves in a week…with lots of buttah), a crazy French Toast Casserole my daughter begged to make, recreating cookies from your childhood (over and over until you think you got it right) PLUS made your favorite Hot Onion Dip 3 times in 3 days for a video (long story)…A soup like this comes in handy!

    And yes…I made all of the above in less than 7 days.  Good grief! And yes…More than just my family helped wolf it down.

    This White Bean Chorizo & Spinach Soup helped me feel better about all of that…I ate it for 2 days, lol! And actually in my portions, I didn’t have any chorizo (everyone else did).

    White Bean Chorizo & Spinach Soup

    I really enjoyed this soup.  You could add potato cubes if you like in place of the beans if beans are not your thing.  You could use less liquid and make this more stew-like. You could add some African spices…Basically take it anywhere you want it to go.

    White Bean Spinach & Chorizo Soup Recipe
    Print Recipe
    5 from 8 votes

    White Bean Chorizo & Spinach Soup

    Prep Time10 mins
    Cook Time15 mins
    Total Time25 mins
    Course: Soup
    Servings: 6
    Author: Colleen Kennedy

    Ingredients

    • 2 TBS grapeseed or olive oil
    • 1/2 cup chopped sweet onion
    • 3/4 cup diced carrots
    • 4 cloves garlic minced
    • 32 oz chicken stock
    • 60 oz white beans drained & rinsed
    • Kosher salt & pepper
    • A pinch or two of Cayenne pepper if you want a bit of a kick
    • 1 TBS chopped Basil Gourmet Garden Tubes are great for soups
    • 16 oz fresh baby spinach
    • 2 cups chopped chorizo already cooked

    Instructions

    • In a soup pot, heat your oil.
    • Add the onions and carrots and saute 3 minutes.
    • Add garlic and saute 1 minute more.
    • Add in your stock and bring to a boil.
    • Lower heat to a simmer, add beans and simmer for 5 minutes.
    • Add in seasonings, spinach and chorizo and cook for 3 minutes more.
    • Remove from heat, taste and adjust seasonings if necessary and serve.

    Notes

    You can choose to place chorizo in the bowls and add hot soup over-top or cook it for a few minutes in the soup. If anyone prefers this soup meatless, serving it separate from the soup is the way to go.

     

    71 shares
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    Gluten Free, soup, Uncategorized

    Reader Interactions

    Comments

    1. techlazy.com says

      April 17, 2017 at 6:49 pm

      5 stars
      I’m always looking for new ways to cook squash!

      Reply
    2. Mohit Kumar says

      December 17, 2017 at 8:50 am

      5 stars
      Looks delicious!!
      Going to make this dish in the upcoming days!!
      Thanks for the recipe.

      Reply
    3. Moses Brodin says

      June 6, 2019 at 9:49 am

      Looks like an awesome dinner to me! Love the video too, super helpful, I am terrible at cooking chicken in a skillet but your video made it looks easy to do! I’ve always wanted to try one of those Tagines, they look cool. 🙂

      Reply
    4. Alisha Ross says

      June 7, 2019 at 9:01 am

      5 stars
      I love that you grilled the brats first to add some smoky character to this soup. This looks like so cozy and hearty, perfect for game day too!

      Reply
      • Colleen says

        June 7, 2019 at 1:25 pm

        Thanks! It does add in good flavor!

        Reply
    5. Rose Martine says

      November 7, 2020 at 5:48 am

      5 stars
      Great recipe, very yummy! Any suggestions for other ways to use the left over Miso paste? Marinade? Make into another type of sauce? Ideas??? It’s too good to not use up!

      Reply
    6. Harold Burton says

      June 27, 2021 at 11:48 am

      5 stars
      You can also cut your squash in half, and put it in a casserole dish in the microwave to cut down on time. Put the squash in the dish face down, and add about an inch of water to the dish. It will only take about 10-15mins depending on microwave strength. Love this recipe, can’t wait to try!

      Reply
    7. Joseph Donahue says

      July 21, 2021 at 3:15 am

      5 stars
      I love Cabot sharp cheeses I haven’t seen the lite one will have to look for it.

      Reply
    8. Kelly Hubbard says

      September 8, 2021 at 4:06 am

      I make something very similar and freeze it. The trick is to reheat it in the oven and not the microwave (which makes it weird and soggy.
      Kelly Hubbard

      Reply
      • Colleen says

        September 9, 2021 at 1:07 pm

        Thanks for the tip!

        Reply
    9. Holly Hooper says

      November 6, 2021 at 5:54 am

      5 stars
      I’ve been loving my crockpot and rice cooker lately for busy weeknights – this recipe is perfect for one of our dinners during the week.
      Holly Hooper

      Reply
      • Colleen says

        November 12, 2021 at 12:59 pm

        Fantastic!!

        Reply
    10. Lourdes Valenzuela says

      January 24, 2022 at 10:51 pm

      5 stars
      My husband and I loved this soup! It reminded us of Caldo Gallego a hearty Spanish soup w greens and chorizo. Makes for a great quick meal!

      Reply
      • Colleen says

        February 2, 2022 at 1:04 pm

        Great to hear!! Thanks for the stars!

        Reply

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