Chorizo White Bean Soup with Parmesan and rosemary is the definition of a hug-in-a-bowl. If you're looking for a hearty, warming dinner that you can enjoy all week and freeze for later, this soup is for you!
As the days grow shorter (and colder!), I find myself constantly craving hearty soups and stews.
This Chorizo and White Bean Soup is my idea of a delicious, deeply satisfying meal. Similar to this Butternut Squash and White Bean Soup, it's hearty and filling without being food-coma-inducing. (A welcome reprieve this time of year.)
Plus, it makes enough to feed a small crowd, and is impressive enough for holiday dinners.
In fact, we served it to friends just this past weekend and heard endless glowing reviews.
Simply break out a loaf of crusty bread and block of Parmigiano-Reggiano and dive in!
How to Make Chorizo and White Bean Soup
The beauty of this soup is that it comes together in 1 POT.
Plus, it's ready in right around 40 minutes, making it 100% weeknight-friendly.
The Ingredients
- Onion: You need one medium yellow onion, which you can swap for shallots or sweet onion.
- Carrot: For added sweetness and aromatic goodness.
- Tomato Paste: Make sure you cook the tomato paste for a full 2 minutes to unlock its full flavor potential.
- Rosemary: I love pairing rosemary with white beans and chorizo. If you're not a fan of the herb, however, sage or thyme also work well.
- Kale: Any hearty green will work, however I love using green curly kale. Alternatively, you can use chard or escarole.
- Garlic: I love to REALLY amp up the garlicky goodness of this soup with 3 to 4 cloves. You can certainly adjust this amount to your taste preferences.
- Chorizo: Ground chorizo is delightfully smoky and spicy. Because it's SO flavorful, a little goes a long way, so you only need 6 ounces.
- White Beans: Creamy white beans add a one-two punch of protein and fiber. I prefer using Great Northern Beans, however navy or cannellini beans also work great.
- Broth: I prefer using a chicken broth, however vegetable broth also works great.
- Parmesan: Savory, salty Parmesan is sprinkled in at the end for richness. Just make sure you reserve extra for sprinkling over each bowl!
- Red Wine Vinegar: For a touch of acid and brightness. Don’t skip it; it brings the soup to life.
The Directions
Step 1: Sauté Aromatics
Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft.
Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red.
Step 2: Cook Chorizo
Add chorizo and break up with a spatula as it cooks.
Step 3: Smash White Beans
Add half of the white beans. Use a potato masher or fork to mash beans. (This helps them release starch, which will thicken the broth.)
Step 4: Boil Soup
Add broth, kale, remaining can of beans, salt, and pepper. Gently simmer with the lid slightly ajar for 20 minutes. Remove lid and stir in Parmesan. Finish with a splash of red wine vinegar!
Serving Suggestions
I love serving this soup with crusty bread for dunking. It also pairs well with many other light + flavorful dishes. Here are a few of my favorites:
- Salad: Try this Shaved Brussels and Pear Salad, which is packed with good-for-you nutrients. Alternatively, this Raw and Roasted Brussels Sprouts Salad is a crowd favorite!
- Sandwich: You can't beat a soup + sandwich combo! Try this Chickpea Tuna Salad, which is delicious wrapped in a tortilla or made into a sandwich.
- Meatballs: Stick with the rustic theme and try these amazing Eggplant Parmesan Meatballs. These Chickpea Meatballs are also an easy option that come together in just 20 minutes.
How to Store and Reheat:
- To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
- To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Recommended Tools to Make Chorizo White Bean Soup
- 6-quart Dutch Oven: I love my Lodge Dutch Oven, which I have been using for years! It's reasonably priced and great quality. It also makes a great statement piece on the stovetop.
- Potato Masher: To easily mash the white beans, this KitchenAid Masher is stainless steel and dishwasher safe.
- Ladle: For transferring the soup from pot to bowl, this OXO ladle is inexpensive + dishwasher safe.
More White Bean Soup Recipes to Try:
Nourishing White Bean Soup - reader favorite!
Butternut Squash, Kale, and White Bean Soup
White Bean Enchilada Soup
If you give this soup a try, be sure to snap a picture and tag #dishingouthealth on Instagram so I can see your beautiful creations. Also, follow along on Facebook and Pinterest for the latest recipe updates!
Chorizo White Bean Soup
Equipment
- 6-quart Dutch oven or stock pot
Ingredients
- 2 Tbsp. extra-virgin olive oil
- 1 yellow onion, finely chopped
- 1 large carrot, thinly sliced (about ½ cup total)
- 2 Tbsp. tomato paste
- 3 to 4 garlic cloves, minced
- 1 Tbsp. finely chopped fresh rosemary
- 6 oz. ground chorizo (or ground Italian sausage)
- 2 (15-oz.) cans Great Northern Beans, drained and rinsed
- 1 quart chicken broth
- 1 bunch green curly kale, stemmed and chopped
- ¾ tsp. kosher salt, divided
- ½ tsp. black pepper
- ⅓ cup grated Parmesan cheese, plus more for garnish
- 1 ½ tsp. red wine vinegar
Instructions
- Heat olive oil in a large stock pot or Dutch oven over medium-high. Once hot, add onion and carrot; cook for 6 to 8 minutes, until soft. Season with ¼ tsp. of the salt.Reduce heat to medium, and stir in tomato paste, garlic, and rosemary; cook 2 full minutes, until the tomato paste turns brick red and garlic is aromatic.
- Add chorizo and sauté, breaking up the meat with a wooden spoon or spatula, until browned, about 4 to 5 minutes.Add half of the white beans. Use a potato masher or fork to roughly mash beans. (This helps them release starch, which will thicken the broth.)
- Add chicken broth, kale, remaining half of beans, remaining ½ tsp. salt, and black pepper. Gently simmer soup with the lid slightly ajar for 20 minutes. (If you prefer a brothier soup, add 1 cup of water or an additional 1 cup of broth.)Remove lid and stir in Parmesan and red wine vinegar. Serve with extra grated Parmesan cheese.
Notes
- To Store. Let soup cool before transferring to an airtight container. Refrigerate for up to 4 days.
- To Reheat. Gently reheat soup in a pot on the stovetop over medium heat, adding a splash of broth or water as needed to thin the soup. You can also reheat individual portions in the microwave, stopping to stir every 30 seconds for more even heating.
- To Freeze. Soup can be frozen for up to 3 months. Freeze soup in an airtight freezer-safe storage container. Let thaw overnight in the refrigerator before reheating.
Nutrition
kathleen
Excellent soup! Will make again! The only changes I made was dried rosemary and white wine vinegar, because that's what we had. I would recommend adding the 'final salt to taste' since chorizo, broths/stocks come salted and can vary.
Jamie Vespa
Hi Kathleen - I'm so glad you enjoyed this one! Thank you for coming back and leaving a review!
Jess
Instant hit at our house - we also made it vegan with TJ’s soyrizo! We’ve made it quite a few time already and agree with earlier comments it is a great cold weather soup. Thank you for sharing!!
Jamie Vespa
Hi Jess - I'm so glad the recipe was a hit! Thank you for coming back and leaving a review!
Ashlee Dennis
This was soo delicious! This will be a a go-to hearty staple for many years to come! The perfect flavor and texture for a cold winter night.
Jamie Vespa
Hi Ashlee - I'm so glad you enjoyed it! Thank you so much for taking the time to leave a review!
Leigh Ann
I made this soup but vegan! Trader Joe’s soyrizo was perfect! I love the depth of flavors, and how hearty it is. My favorite type of kale also! Super and easy, and pretty quick. Love that it is one pot. Will be a staple in this house. Thanks for the delicious recipe!
Jamie Vespa
Hi Leigh Ann - I'm so glad it was a hit! Thank you for coming back and leaving a review!
Kathy
I was wondering if TJ's soyrizo would work - thanks for commenting!!!
Jamie Vespa
Hi Kathy - yes, that will work just fine! Enjoy
Mimi
This was a super hearty soup that even my son who groans every time I make soup, loved it! I substituted linguica for the chorizo and beef broth for chicken broth because that's what I had on hand.. Delicious 😋
Jamie Vespa
I'm so glad, Mimi! Thank you for coming back and leaving a review!
Lauren
This was my first recipe of yours! It was fantastic! I made A vegan version with vegetable broth and Morningstar soyrizo. I also added some banza chickpea noodles yo it as well! I made it for my lunches this week but I cant Stop eating it!
Jamie Vespa
Hi Lauren - I'm so glad the recipe was a hit! Thank you for taking the time to come back and leave a review!
Carley
It hit 50 degrees in FL today and this was a PERFECT meal. The chorizo really sets it off. Perfect recipe.
Donovan King
This is going to become a weeknight favorite this winter!!
Jamie Vespa
Woohoo! Glad you enjoyed it, Donovan!
Kaen
Delicious!!! Made this last weekend and had for lunch every day this week. Easy, such wonderful flavors, so hardy. I used a mix of white beans and added some chickpeas in too. Jamie, you’ve done it again!!
Jamie Vespa
Woohoo! Glad you enjoyed it, Kaen! I appreciate the kind words and feedback. - Jamie
Debra McMann
Delicious! If you use chicken or turkey sausage, I suggest using more than 6 oz. Chorizo is bolder in flavor so you don’t need as much, but the chicken or turkey sauage you need more for better flavor.
Jamie Vespa
I'm so glad you enjoyed it! Thank you for taking the time to leave a review
Meredith
Made this with the Trader Joes vegan soy chorizo. Absolutely delicious!!!
Jamie Vespa
I'm so glad you enjoyed it, Meredith! Thank you for taking the time to leave a review!
Angie Shepherd
Big hit with our family! We used ground spicy Italian turkey sausage instead of chorizo.
Jamie Vespa
I'm so glad you enjoyed it, Angie! Thank you for coming back and leaving a review!
Kelly Connolly
This soup is amazing!! My husband and oil y 9 year old devoured it. Will make again!
Jamie Vespa
I'm so glad everyone enjoyed it, Kelly! Thank you for coming back and leaving a review!
Jen
Great recipe. Added some Parmesan rind at then end. It was delicious, will make again
Jamie Vespa
Hi Jen - I'm so glad you enjoyed it! Thank you for coming back and leaving a review!