Creamy White Bean and Chorizo Soup

 

 

Recipe from: epicurious.com

Cooking for 2, 4, 6, 20 people?! Simply change the number of guests you are feeding and watch the ingredients below update to make the perfect amount of food. TIP: You might want to account for those who tend to go for seconds…or thirds. Whatever, we don’t judge.

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Creamy White Bean and Chorizo Soup
Servings
people
(Click to adjust number
of servings)
Ingredients
  • 1 pound dried canellini or Great Northern beans
  • 8 cups Water
  • 3 tablespoons olive oil extra-virgin, divided
  • 3 garlic cloves 1 smashed, 2 chopped
  • 1 large, fresh rosemary sprig
  • 1 bay leaf
  • 1 large onion coarsely chopped
  • 1 large carrot coarsely chopped
  • 2 1/2 teaspoons fresh thyme finely chopped, divided
  • 4 cups (or more) low-salt chicken broth
  • 1 pound Polidori Chorizo Sausage
  • 1/4 cup whipping cream
Servings
people
(Click to adjust number
of servings)
Ingredients
  • 1 pound dried canellini or Great Northern beans
  • 8 cups Water
  • 3 tablespoons olive oil extra-virgin, divided
  • 3 garlic cloves 1 smashed, 2 chopped
  • 1 large, fresh rosemary sprig
  • 1 bay leaf
  • 1 large onion coarsely chopped
  • 1 large carrot coarsely chopped
  • 2 1/2 teaspoons fresh thyme finely chopped, divided
  • 4 cups (or more) low-salt chicken broth
  • 1 pound Polidori Chorizo Sausage
  • 1/4 cup whipping cream
Instructions
  1. Place beans in heavy large saucepan. Add enough water to pan to cover beans by 4 inches. Let beans soak overnight at room temperature.
  2. Drain and rinse beans; return to same saucepan. Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)
  3. Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf. Heat remaining 2 tablespoons oil in heavy large pot over medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes. Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes. Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes. Transfer chorizo to paper towels to drain.
  4. Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.
Recipe Notes

Can be DF if you exclude whipping cream.