Chouriço and White Bean Soup

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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.

chouriço and white bean soup

With the Vancouver rain now upon us.  The nights are getting longer and the days colder.  When the weather gets like this, soup is the best comfort food!  I used only ingredients we had on hand when I made this, since we have gone into more of a lockdown here.  I used one of our Portuguese chouriço that we had in the freezer, a can of cannellini beans, and a handful of other ingredients.  The combination was amazing, and I am sure you will agree!

chouriço and white bean soup

How to Make the Best Chouriço and White Bean Soup

While the full recipe instructions are available below, here are some tips to make the best white bean soup this Fall!

  • Chouriço: I generally use Portuguese chouriço in my cooking.  Julian introduced me to the chouriço that his family has always used and it is amazing!  However, depending on where you do your grocery shopping, Portuguese chouriço may be difficult to find.  In this case, you can substitute for Spanish chorizo instead.
  • Beans: this recipe uses cannellini beans.  I usually use the canned variety, since they take a lot less time to prepare.  Be sure to drain and rinse them well.  If you prefer to use dried beans, be sure to soak them well before cooking them.  This is important because it makes the beans are easier to digest when you eat them!
  • Greek yogurt: Greek yogurt is used to create the creamy texture of this soup.  It is a healthy alternative to heavy cream and adds lots of protein to the meal.

Serve this soup with crusty bread for the perfect healthy dinner on a cold night!

chouriço and white bean soup

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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.

Author:
Kirsten

Ingredients

  • 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

Instructions

  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!

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