Recipe courtesy of William Granger

White Bean and Chorizo Soup

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  • Level: Easy
  • Total: 20 min
  • Active: 10 min
  • Yield: 6 servings
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1 teaspoon olive oil

1 link or 5 1/2 ounces Chorizo sausage, diced

1 large onion, thinly sliced

2 celery stalks, diced

2 cloves garlic, crushed

2 teaspoons chopped fresh thyme

1 teaspoon paprika

2 tomatoes, diced

4 cups chicken stock

2 (14-ounce) cans cannellini beans, rinsed

Sea salt and freshly cracked black pepper


  1. In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside. 
  2. Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.
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