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Chorizo White Bean Soup
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4.98 from 41 votes

Chorizo White Bean Soup

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 if for you!
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Soup/Stew
Cuisine: American, spanish
Diet: Gluten Free
Servings: 5


  • 6-quart Dutch oven or stock pot


  • 2 Tbsp. extra-virgin olive oil
  • 1 yellow onion, finely chopped
  • 1 large carrot, thinly sliced (about 1/2 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
  • 3/4 tsp. kosher salt, divided
  • 1/2 tsp. black pepper
  • 1/3 cup grated Parmesan cheese, plus more for garnish
  • 1 1/2 tsp. red wine vinegar


  • 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 1/4 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 1/2 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.


  • 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.


Serving: 1.75cups | Calories: 345kcal | Carbohydrates: 30g | Protein: 18g | Fat: 16g | Saturated Fat: 4g | Sodium: 1190mg | Fiber: 10g | Sugar: 7g