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Creamy White Bean Soup with Chorizo


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  • 1 lb dries cannellini or Great Northern beans (generous 2 cups)
  • 7 cups water
  • 3 T olive oil, divided
  • 3 garlic cloves, finely chopped
  • 1 fresh rosemary sprig
  • 1 bay leaf
  • 1 large onion, chopped (about 2 cups)
  • 1 large carrot chopped (about 1 cup)
  • 1 large celery stalk chopped (about ¾ cup)
  • 2 ½ tsp finely chopped fresh thyme
  • 4 cups (or more) chicken broth
  • 1 lb fresh chorizo link sausages casings removed ( or spicy Italian sausage)
  • ¼ cup chipping cream



Step 1

Place beans in large heavy saucepan. Add enough water to cover beans by 4 inches. Let soak overnight at room temperature. Drain and rinse beans and return to saucepan. Add 8 cups water, 1 T oil, 1 garlic clove, rosemary and bay leaf. Bring to a boil, reduce heat to medium low, partially cover and simmer till beans are tender about 1 to 1 ½ hours. Season to taste with salt. Drain beans reserving cooking liquid. Discard rosemary and bay leaf. Heat oil in large pot over medium heat. Add onion, carrot, celery, sprinkle with salt and pepper. Saute until vegetables are beginning to soften, about 10 minutes. Add garlic and 1 tsp thyme. Saute 2 minutes longer. Add 2 cups reserved liquid, 4 cups chicken broth and beans. Bring to a boil, reduce heat and simmer till vegetables are tender, about 25 minutes. Cool soup 10 minutes. Cook sausage meat till cooked through and drain on paper towel. Using slotted spoon, remove 1 ½ cups bean mixture from soup and reserve. Puree remaining soup till smooth. Return to pot and stir in reserved bean mixture, remaining 1 ½ tsp thyme, sausage and cream. Chill uncovered till cold. Cover and keep chilled. Rewarm, thinning with more broth if desired. Season with salt and pepper.

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