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).
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 Chorizo & Spinach Soup
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
techlazy.com says
I’m always looking for new ways to cook squash!
Mohit Kumar says
Looks delicious!!
Going to make this dish in the upcoming days!!
Thanks for the recipe.
Moses Brodin says
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. 🙂
Alisha Ross says
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!
Colleen says
Thanks! It does add in good flavor!
Rose Martine says
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!
Harold Burton says
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!
Joseph Donahue says
I love Cabot sharp cheeses I haven’t seen the lite one will have to look for it.
Kelly Hubbard says
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
Colleen says
Thanks for the tip!