The perfect, hearty soup for a cold, rainy day, this white bean and chorizo soup with spinach is a flavorful comfort food that you’ll want to make again and again.
Now that the cooler weather has arrived, I’m craving more soups and stews and have been making lots of homemade stocks and bone broths. Eating them plain, though, can get boring.
The other day I decided to throw together a soup with what I had sitting in my fridge at home. Of course, with me living in Spain now, what I have in my fridge might be a little different than what you have in yours. I just happened to have some chorizo sausages, and love the way they add flavor to soup. Hopefully, you can find chorizo where you live. If not, it is actually quite simple to make your own!! (Another post idea?)
Chorizo sausage here in Spain basically always has the same ingredients: pork, garlic, salt, and paprika. The paprika can be spicy or mild. So, if you didn’t have chorizo on hand, you could always brown up some ground pork, adding in salt, garlic and lots of paprika. It would give the same sort of addition/taste to the soup.
I also have to admit to not craving as many vegetables in winter, except for the winter squashed that can be made into vegetable purees like my roasted pumpkin soup. Salads are cold and unappealing to me, so to eat more greens, I also like to add them to soup. Spinach is the perfect addition; it wilts and gets smaller so you can add quite a bit of it. It also adds vitamins and great color too!
You could always used canned white beans, but I prefer to make everything from scratch. Not only is it cheaper, but you can avoid the possible BPA issues with canned foods.
(October 2015 update: I’m adjusting this recipe for making with a pressure cooker as it is quicker and easier and uses less broth. I’ll explain how to make it in a pot on the stove, though, too.)
In my region of Spain, one of the typical rice dishes is called arroz con habichuelas. It is a rice dish which includes white beans and chorizo, and isn’t served “dry” like a paella, but rather retains some of the broth like a soup.
This soup could be made in a similar way, adding in some rice. If you want to make this soup with rice, you should add in the rice towards the end, when you have 20-40 minutes left in the cooking time (depending not he type of rice you are using). You’ll also have to add a more broth or water.
I love this soup on a cold, rainy day. It’s filling and warms me up. I hope you enjoy it!
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This post is also available in Español.