Spicy White Bean and ‘Chorizo’ Soup

Name: Spicy White Bean and ‘Chorizo’ Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Ingredients: 1 tbsp olive oil; 300 g spicy ‘chorizo’, casing removed and crumbled/diced; 1 medium yellow onion, finely chopped; 5 cloves garlic, minced; 3 carrots, finely chopped; 2 celery stalks, finely chopped; 75 g mushrooms, finely chopped; Salt and freshly ground black pepper, to taste; 120 ml dry white wine; 1 litre vegetable stock; 2 2 400g tins white beans, drained and rinsed; 1 small bunch kale or cavolo nero; hard cheese or nutritional yeast, to garnish; Red pepper flakes, to serve

Print Recipe

Prep Time 15 mins Cook Time 35 mins Total Time 50 mins

Difficulty: Beginner

Cuisine: Mexican Courses: Soup

Description

This soup is pure comfort in a bowl, deeply savoury, rich with spice, and full of body from creamy white beans and smoky ‘chorizo’. A medley of vegetables forms the aromatic base, while kale brings freshness and contrast to the hearty broth. Best served hot with a chunk of crusty bread, this dish is as good for dinner as it is for next-day leftovers. It’s warming, filling, and unmistakably bold.

Ingredients

1 tbsp olive oil
300 g spicy ‘chorizo’, casing removed and crumbled/diced
1 medium yellow onion, finely chopped
5 cloves garlic, minced
3 carrots, finely chopped
2 celery stalks, finely chopped
75 g mushrooms, finely chopped
Salt and freshly ground black pepper, to taste
120 ml dry white wine
1 litre vegetable stock
2 2 400g tins white beans, drained and rinsed
1 small bunch kale or cavolo nero
hard cheese or nutritional yeast, to garnish (optional)
Red pepper flakes, to serve

Instructions

Heat the olive oil in a large heavy-based pan over medium-high heat.
Crumble the ‘chorizo’ into the pan and cook for 8–10 minutes, stirring occasionally, until browned and slightly crisp. Use a slotted spoon to remove it and set aside. Pour off all but 2 tablespoons of oil.
Add the onion to the pan and sauté for 5 minutes until soft and translucent.
Stir in the garlic, carrots, celery, and mushrooms. Cook for another 3–4 minutes until softened. Season with salt and pepper.
Pour in the wine and scrape up any browned bits from the base of the pan. Simmer for 2 minutes until the wine has reduced by half.
Add the vegetable stock and beans to the pot. Bring to a boil, then reduce to a gentle simmer.
Return the cooked 'chorizo' to the pot and simmer uncovered for 20 minutes. Taste and adjust seasoning.
Stir in the kale and cook for a final 2 minutes, just until wilted.
Ladle the soup into bowls and garnish with cheese or nutritional yeast and a pinch of red pepper flakes. Serve hot, ideally with warm crusty bread on the side.

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Spicy White Bean and ‘Chorizo’ Soup