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White Bean and Chorizo Soup

Photo: Greg Dupree Styling: Caroline M. Cunningham

Hands-on time 20 mins
Total time 40 mins
Yield

Serves 6 (serving size: about 1 1/3 cups)

Fresh chorizo sausage gives this soup its vibrant red-orange hue and fiery flavor.

Ingredients

  • 1 pound fresh chorizo link sausage, casing removed
  • 2 tablespoons olive oil
  • 1 large yellow onion, chopped (about 2 cups)
  • 2 medium carrots, chopped (about 1 cup)
  • 1/2 pound small red potatoes, chopped
  • 3 garlic cloves, minced
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1 tablespoon tomato paste
  • 2 (15-oz.) cans great Northern beans, drained and rinsed
  • 1 (32-oz.) container reduced-sodium chicken broth
  • 1/2 cup fresh parsley leaves, chopped

How to Make It

  1. Cook chorizo in a Dutch oven over medium-high, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean.

  2. Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often.

  3. Increase heat to high. Add beans, chicken broth, and chorizo, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley, and serve immediately.