Chorizo White Bean Soup with Spinach
By Nik SharmaPublished on January 8, 2025
Time
35 minutes
Yield
Serves 4
Ingredients
Before You Begin
Malt vinegar can be used in place of sherry vinegar.
Instructions
- Cook 8 ounces Spanish-style chorizo, cut into ¼-inch pieces, in Dutch oven, covered, over medium heat, stirring occasionally, until golden brown and fat has rendered, 6 to 8 minutes. Use slotted spoon to transfer chorizo to paper towel–lined plate and set aside.
- Add 1 minced shallot, 4 minced garlic cloves, and 1 cinnamon stick to fat remaining in pot and cook until golden brown, about 1 minute. Stir in 2 bay leaves and 1 tablespoon smoked paprika and cook until fragrant, about 30 seconds. Add 1 pound baby spinach, chopped coarse, and cook, stirring often, until completely wilted, 2 to 4 minutes. Add 1 cup white wine and stir, scraping up any browned bits. Increase heat to high and bring to boil. Reduce heat to medium-high and cook until slightly reduced, about 5 minutes.
- Stir in 2 rinsed cans cannellini beans and 2 cups chicken broth and return to boil. Reduce heat to medium-low. Stir in ¼ cup plain dried bread crumbs and simmer until liquid thickens slightly, 3 to 5 minutes.
- Off heat, stir in 2 tablespoons sherry vinegar and season with salt and pepper to taste. Serve topped with reserved crispy chorizo.
Time
35 minutesYield
Serves 4Ingredients
Ingredients
Ingredients
Why This Recipe Works
Inspired by Goan sopa, this hearty soup builds flavor by layering aromatics and spices with Spanish-style chorizo, a cured sausage similar to Goan chorizo. While Spanish chorizo is seasoned with paprika, Goan chorizo (harder to find outside India) is made with pork, spices, chiles, and toddy vinegar, giving it a tangy, robust character. Cooking the chorizo first renders flavorful fat that’s used to sauté the shallot, garlic, bay leaves, cinnamon stick, and paprika, infusing the base with smoky, warm notes. Chopped spinach wilts quickly, adding freshness, while white beans contribute a creamy texture and mild flavor. Bread crumbs lightly thicken the broth, giving it more body without muddling the flavors. A splash of sherry vinegar at the end brightens the dish and balances the richness of the sausage. The result is a well-rounded soup with smoky depth, gentle spice, and a clean finish.
Before You Begin
Malt vinegar can be used in place of sherry vinegar.
Instructions
- Cook 8 ounces Spanish-style chorizo, cut into ¼-inch pieces, in Dutch oven, covered, over medium heat, stirring occasionally, until golden brown and fat has rendered, 6 to 8 minutes. Use slotted spoon to transfer chorizo to paper towel–lined plate and set aside.
- Add 1 minced shallot, 4 minced garlic cloves, and 1 cinnamon stick to fat remaining in pot and cook until golden brown, about 1 minute. Stir in 2 bay leaves and 1 tablespoon smoked paprika and cook until fragrant, about 30 seconds. Add 1 pound baby spinach, chopped coarse, and cook, stirring often, until completely wilted, 2 to 4 minutes. Add 1 cup white wine and stir, scraping up any browned bits. Increase heat to high and bring to boil. Reduce heat to medium-high and cook until slightly reduced, about 5 minutes.
- Stir in 2 rinsed cans cannellini beans and 2 cups chicken broth and return to boil. Reduce heat to medium-low. Stir in ¼ cup plain dried bread crumbs and simmer until liquid thickens slightly, 3 to 5 minutes.
- Off heat, stir in 2 tablespoons sherry vinegar and season with salt and pepper to taste. Serve topped with reserved crispy chorizo.
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