Chorizo White Bean Soup with Parmesan and rosemary is the definition of a hug-in-a-bowl. If you’re looking for a hearty, warming dinner that you can enjoy all week and freeze for later, this soup if for you!
As the days grow shorter (and colder!), I find myself constantly craving hearty soups and stews.
This Chorizo and White Bean Soup is my idea of a delicious, deeply satisfying meal. Similar to this Butternut Squash and White Bean Soup, it’s hearty and filling without being food-coma-inducing. (A welcome reprieve this time of year.)
Plus, it makes enough to feed a small crowd, and is impressive enough for holiday dinners.
In fact, we served it to friends just this past weekend and heard endless glowing reviews.
Simply break out a loaf of crusty bread and block of Parmigiano-Reggiano and dive in!
How to Make Chorizo and White Bean Soup
The beauty of this soup is that it comes together in 1 POT.
Plus, it’s ready in right around 40 minutes, making it 100% weeknight-friendly.
The Ingredients
- Onion: You need one medium yellow onion, which you can swap for shallots or sweet onion.
- Carrot: For added sweetness and aromatic goodness.
- Tomato Paste: Make sure you cook the tomato paste for a full 2 minutes to unlock its full flavor potential.
- Rosemary: I love pairing rosemary with white beans and chorizo. If you’re not a fan of the herb, however, sage or thyme also work well.
- Kale: Any hearty green will work, however I love using green curly kale. Alternatively, you can use chard or escarole.
- Garlic: I love to REALLY amp up the garlicky goodness of this soup with 3 to 4 cloves. You can certainly adjust this amount to your taste preferences.
- Chorizo: Ground chorizo is delightfully smoky and spicy. Because it’s SO flavorful, a little goes a long way, so you only need 6 ounces.
- White Beans: Creamy white beans add a one-two punch of protein and fiber. I prefer using Great Northern Beans, however navy or cannellini beans also work great.
- Broth: I prefer using a chicken broth, however vegetable broth also works great.
- Parmesan: Savory, salty Parmesan is sprinkled in at the end for richness. Just make sure you reserve extra for sprinkling over each bowl!
- Red Wine Vinegar: For a touch of acid and brightness. Don’t skip it; it brings the soup to life.
The Directions
Step 1: Sauté Aromatics
Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft.
Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red.
Step 2: Cook Chorizo
Add chorizo and break up with a spatula as it cooks.
Step 3: Smash White Beans
Add half of the white beans. Use a potato masher or fork to mash beans. (This helps them release starch, which will thicken the broth.)
Step 4: Boil Soup
Add broth, kale, remaining can of beans, salt, and pepper. Gently simmer with the lid slightly ajar for 20 minutes. Remove lid and stir in Parmesan. Finish with a splash of red wine vinegar!
Serving Suggestions
I love serving this soup with crusty bread for dunking. It also pairs well with many other light + flavorful dishes. Here are a few of my favorites:
How to Store and Reheat:
- To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
- To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Chorizo White Bean Soup
- 6-quart Dutch Oven: I love my Lodge Dutch Oven, which I have been using for years! It’s reasonably priced and great quality. It also makes a great statement piece on the stovetop.
- Potato Masher: To easily mash the white beans, this KitchenAid Masher is stainless steel and dishwasher safe.
- Ladle: For transferring the soup from pot to bowl, this OXO ladle is inexpensive + dishwasher safe.
More White Bean Soup Recipes to Try:
Nourishing White Bean Soup – reader favorite!
Butternut Squash, Kale, and White Bean Soup
White Bean Enchilada Soup
If you give this soup a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chorizo White Bean Soup
Chorizo White Bean Soup with Parmesan and rosemary is the definition of a hug-in-a-bowl. If you’re looking for a hearty, warming dinner that you can enjoy all week and freeze for later, this soup if for you!
Servings: 5
Calories: 345kcal
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with ¼ tsp. of the salt.Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.
- Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)
- Add chicken broth, kale, remaining half of beans, remaining ½ tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.
Notes
- To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
- To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Nutrition
Serving: 1.75cups | Calories: 345kcal | Carbohydrates: 30g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Sodium: 1190mg | Fiber: 10g | Sugar: 7g