Chorizo Bean and Vegetable Soup

This lively chorizo bean soup is brimming with vegetables and borlotti beans, in a chorizo-infused broth rich in garlic, paprika and thyme.

Prep Time10

Cook Time35

Total Time45

Course: Soup

Cuisine: Modern European

Keyword: vegetable soup

Servings: people

150g / 5 oz Spanish chorizo diced
1 tbsp This is an affiliate link.olive oil
1 onion chopped
1 carrot diced
1 red pepper
2 cloves garlic
400g / 14 oz This is an affiliate link.canned chopped tomatoes or tomato passata
1 tsp hot smoked Spanish paprika
1/2 tsp thyme or oregano
2 This is an affiliate link.bay leaves optional
1 litre / 4 cups This is an affiliate link.chicken stock
400g / 14 oz canned barlotti beans or chickpeas, drained
80g / 1 cup green beans fresh or frozen
100g / 3 cups kale though stems removed or spinach
Salt to taste

Add the diced chorizo to a large soup pot and cook over low heat until it renders the fat, which will look dark orange from the spices. At this point, move the chorizo to a side to free up space in the pot and add the chopped onion, diced carrot and red pepper, then and cook while stirring once in a while for 5-7 minutes longer over medium heat. Then add the minced garlic and cook for 30 seconds longer.
Once the vegetables softened add the hot smoked paprika, thyme or oregano, 2 bay leaves and stir to combine, then top with the tomato passata or crushed tomatoes and give it another stir. Add the canned beans and green beans.
Now pour in the stock and bring everything to a boil, simmer over low heat for 20 minutes.
Add the chopped kale and cook for 5 minutes longer. Take off the heat and serve topped with freshly grated Parmesan cheese if desired.