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Chorizo White Bean and Vegetable Soup - Straight-on close-up shot of soup in gray bowl with soup spoon and bread in the background
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4.59 from 31 votes

Chorizo White Bean and Vegetable Soup

Chorizo, White Bean and Vegetable Soup is hearty, delicious and the perfect way to warm up and fill up on a chilly day!  Spicy chorizo sausage, cannellini beans and lots of vegetables float in a flavorful fire-roasted tomato broth.
Prep Time15 minutes
Cook Time45 minutes
Total Time1 hour
Course: Soups and Stews
Cuisine: Spanish
Diet: Gluten Free, Low Fat
Servings: 8
Author: Carol | From A Chef's Kitchen

Equipment

Ingredients

  • 3 tablespoons olive oil
  • 1 pound fresh chorizo links 3-4 links or 1 pound bulk chorizo
  • 1 large onion finely chopped
  • 2 large carrots finely chopped
  • 2 stalks celery finely chopped
  • 1 large bell pepper red, yellow or orange, seeded, membranes removed and chopped
  • 2 Poblano peppers seeded, membranes removed and chopped
  • 2 medium zucchini or yellow squash or 1 of each, quartered and sliced
  • 6 cloves garlic finely chopped
  • 6 cups chicken broth
  • 2 cans (15-ounce each) cannellini beans drained and rinsed
  • 1 can (15-ounce) diced fire-roasted tomatoes undrained
  • 1 can (15-ounce) crushed fire-roasted tomatoes
  • 1 tablespoon chopped fresh thyme
  • 1 bay leaf
  • 2 teaspoons Hungarian or smoked paprika
  • 1/2 teaspoon crushed red pepper flakes or to taste
  • 1 tablespoon red wine vinegar
  • 1/4 cup chopped fresh parsley
  • Salt and freshly ground black pepper to taste
  • Freshly grated Manchego cheese or Parmesan cheese, for topping

Instructions

  • Heat olive oil over medium-high heat in a large Dutch oven or other heavy soup pot.
  • Add the chorizo links, reduce heat to medium and brown the links well on all sides. Transfer to a plate to cool. THE CHORIZO WILL NOT BE FULLY COOKED.
  • Add the onion to the Dutch oven and cook 4-5 minutes or until beginning to soften, stirring often.
  • Add the carrot and celery and cook 2-3 minutes or until beginning to soften, stirring often.
  • Add the bell peppers and Poblano peppers. Cook 2-3 minutes, stirring often.
  • Add the zucchini and/or yellow squash and cook another 2-3 minutes or until softened, stirring often.
  • Add the garlic and cook briefly and stir, 15 seconds or so or until fragrant.
  • Slice the chorizo into approximately 1/4-inch slices and place in the Dutch oven.
  • Add the chicken broth, cannellini beans, diced and crushed tomatoes, thyme, bay leaf, paprika and crushed red pepper flakes.
  • Bring to a boil, reduce heat to low and simmer uncovered for 25-30 minutes or until vegetables are tender.
  • Add the red wine vinegar, parsley and salt and black pepper, to taste.
  • Serve with freshly grated Manchego cheese.

Notes

SUBSTITUTIONS:
  • Can use spicy Italian sausage or kielbasa instead of chorizo.
  • Can also use plant-based sausage.
MAKE AHEAD:
  • Can be made ahead 1-2 days.
  • Reheat on the stovetop or in the microwave.
FREEZER-FRIENDLY:
  • Cool and place in airtight containers in the desired servings.  Freeze 1-2 months.
  • Thaw in the refrigerator.
  • Reheat on the stovetop or in the microwave.

Nutrition

Serving: 1 | Calories: 192kcal | Carbohydrates: 10g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 44mg | Sodium: 686mg | Potassium: 406mg | Fiber: 3g | Sugar: 5g | Vitamin A: 4676IU | Vitamin C: 77mg | Calcium: 57mg | Iron: 2mg