Chorizo with White Beans and Spinach Soup

Published on September 20, 2013 | In Spanish | By The Social Chef |

- Prep Time
- 5 Minutes
- Cook Time
- 35 Minutes
- Difficulty Level

Another economical meal; chorizo with white beans and spinach soup made with the homemade chicken stock. I had save 2/3 of the red pepper I had used in the corn dish I had made with the chicken dish so I added that to my soup as well. The spinach I added for some color and it’s good for you. You can substitute kale or escarole too, whatever your heart desires. You can also add more more or less beans, add carrots, even exchange the chorizo for sausage or go totally meatless, your kitchen your rules….so break those rules. The chicken stock was enough to make even another soup and still have some left over for other recipes in the future. Stop buying chicken stock. This is far better tasting and much better for you. Out of 1 6lb a chicken dinner that fed 4, chicken enchiladas that fed 4, chicken stock and this chorizo with white beans and spinach soup.

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Recipe Rating

(1 Rating)

Ingredients

1lb chorizo cut into 1/2 inch pieces
1 stalk celery
1/2 onion diced
1/3 red pepper diced
1 garlic clove minced
4 cups chicken stock
2 15oz cans white kidney beans drained and rinsed
1 4-6 inch rosemary sprig (grow your own herbs)
1 bag of baby spinach or kale
1 tablespoon olive oil

Instructions

1. In a large pot over medium high heat add olive oil, chorizo and sauté stirring often for 10-minutes to release oils
2. Transfer chorizo to a plate and hold reserving liquids in pot
3. Reduce heat to medium adding onions, celery, peppers, pinch of salt and sauté for 6-minutes
4. Add garlic sauteing for 30-seconds
5. Add chorizo back to pot, pinch of salt and stir to combine
6. Add chicken stock bringing to a boil
7. Add beans, stir to combine, add rosemary and reduce heat to low and cook for 30-minutes
8. Add spinach, stir to combine and remove from stove for 5-minutes for spinach to wilt and serve
9. Serve with bread (optional)

Servings : 4-6
Ready in : 45
Course : Appetizer, Entrée, Side Dish
Recipe Type : Pork

Instructions

1. In a large pot over medium high heat add olive oil, chorizo and sauté stirring often for 10-minutes to release oils
2. Transfer chorizo to a plate and hold reserving liquids in pot
3. Reduce heat to medium adding onions, celery, peppers, pinch of salt and sauté for 6-minutes
4. Add garlic sauteing for 30-seconds
5. Add chorizo back to pot, pinch of salt and stir to combine
6. Add chicken stock bringing to a boil
7. Add beans, stir to combine, add rosemary and reduce heat to low and cook for 30-minutes
8. Add spinach, stir to combine and remove from stove for 5-minutes for spinach to wilt and serve
9. Serve with bread (optional)

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About Chef

The Social Chef

Michael Van Horn (aka MJ) 'The Social Chef', has incorporated his passion for culinary with his love and artistic ability of photography, his infatuation with writing, his charismatic ways of ...