White Bean and Chorizo Soup
- 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
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.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.