I love bean soup, but I’ll be honest with you – this recipe is the result of poor planning on my part. As someone who lives in a second floor unit, I am grateful for services such as Amazon Subscribe & Save that get my heavy canned goods half way to my kitchen. We eat tons of beans in my house – kidney beans, garbanzos, black beans and cannellinis, so there are regularly cases of beans on the front porch when I get home from work. Perhaps I went a little overboard last month with the cannellini beans. There’s a possibility that my excessive production of white bean dip and pasta e fagioli could have possibly made me overestimate my actual demand. But somehow I ended up with an additional case of cannellini beans this month. And when you live in a place the size of a shoebox, that can be a problem. But I have a solution with this delicious recipe for White Bean Soup with Chorizo “Croutons.”
Yes, I am a problem solver. Not only am I able to use up lots of bean in a short amount of time, but I can use them in a way that your whole family will love. Not that I’m bragging. But this is a deliciously creamy soup without much cream. Don’t you love how pureeing a soup can make it feel creamy? Magical. The wine helps too. Better yet, have a glass of while while making dinner.
I am also excited to share this new tip that I randomly learned. Don’t laugh if this is really obvious. Poultry Herb mix in the fresh herb section of the grocery store usually contains sage, rosemary and thyme. Those little clamshell containers contain way more herbs than I usually need at one time, so if I plan well, they can last me all week. Ok, so maybe this isn’t the most exciting tip, but I didn’t even know the product was available until recently.
The crouton part of this recipe is fried slices of Spanish chorizo. Not familiar with Spanish chorizo? It is a hard sausage filled with paprika and smokiness, and very different from the Mexican chorizo you see more regularly in stores. This may be a little hard to find, so I always stock up when I see it because this sausage usually stays good for months in the refrigerator. If it helps, you can usually find a shelf-stable version at World Market.
|White Bean Soup with Chorizo Croutons|| |
- 2 tablespoons olive oil
- 2 stalks celery, diced small
- 2 carrots, diced small
- 1 onion, diced small
- 3 cloves of garlic, pressed
- 4 large sprigs of fresh thyme, divided
- 4 cups chicken stock
- 4 16 oz can of cannellini beans, drained and rinsed
- ½ cup white wine
- 2 small links Spanish chorizo
- salt and pepper to taste
- Slice the chorizo as thinly as possible.
- Add a tablespoon of water into a large non-stick skillet and heat on low.
- Add chorizo and stir continuously until there is a pool of fat left in the pan.
- Transfer the chorizo slices to a plate or bowl lined with paper towels.
- Heat olive oil in a large pot.
- Add celery, carrots and onion and sauté until veggies soften, about 15 minutes.
- Add in garlic and 3 sprigs of thyme. Stir until the garlic is well blended, about a minute.
- Add beans, wine and chicken stock and bring to boil.
- Reduce to a simmer for about 15 minutes.
- Turn off heat, remove thyme stems and blend with an immersion blender until soup is mostly smooth.
- Add salt and pepper to taste.
- Add the leaves from the remaining thyme sprig and mix into soup.
- Bring soup back up to a simmer for another 5 minutes,
- Turn off heat, salt and pepper again to taste.
- Serve hot, topped with chorizo croutons.