Chouriço and White Bean Soup

I used Portuguese sausage to make this chouriço and white bean soup, and it was a hit! It’s a comforting meal as nights get cooler and darker.


  • 12 oz chorizo sausage (approximately 1 full sausage), sliced and quartered
  • 1 cup white onion (approximately 1 medium onion)
  • 4 cloves garlic, crushed
  • 38 oz cannellini beans, rinsed and drained (2 cans)
  • 5 cups chicken broth
  • 1/2 cup non-fat Greek yogurt
  • 1 tsp paprika
  • 1 tsp fresh rosemary, chopped
  • 1/2 tsp fresh thyme
  • 2 bay leaves
  • 2 cups kale, chopped
  • salt and pepper, to taste


  1. Heat a stockpot on medium and add the chouriço.  Sauté until cooked through, approximately 4 to 5 minutes.  Add the onion and garlic, and continue cooking until the onions are softened, approximately 2 minutes.
  2. Add the beans, chicken broth, and Greek yogurt to the pot.  Cook, stirring constantly until the yogurt is absorbed into the chicken broth, approximately 2 minutes.  Add the paprika, rosemary, thyme, and bay leaves.  Taste the broth and add salt and pepper accordingly.  Bring to a boil then reduce for a simmer and cook, covered for 20 to 30 minutes.  If you have a parmesan rind, add it to the pot to simmer.
  3. Add the kale and cook until the kale is softened, approximately 2 minutes.  Scoop into bowls and top with parmesan and extra thyme leaves.  Enjoy!