Creamy White Bean and Chorizo Soup

Name: Creamy White Bean and Chorizo Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 bay leaf; 237 milliliters large carrot, coarsely chopped (about; 177 milliliters large celery stalk, coarsely chopped (about; 454 grams fresh chorizo link sausages, casings removed; 473 milliliters pound dried cannellini or Great Northern beans (generous; 3 teaspoons finely chopped fresh thyme, divided; 3 garlic cloves; 1 smashed, 2 chopped; 946 milliliters (or more) low-salt chicken broth; 3 Tbsps extra-virgin olive oil, divided; 473 milliliters large onion, coarsely chopped (about; 1 large fresh rosemary sprig; 2 liters water; 59 milliliters whipping cream

Creamy White Bean and Chorizo Soup might be just the main course you are searching for. This recipe serves 6. One serving contains 757 calories, 39g of protein, and 42g of fat. It is a good option if you're following a gluten free diet. If you have bay leaf, carrot, thyme, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. From preparation to the plate, this recipe takes roughly 45 minutes. It will be a hit at your Autumn event.

Instructions

Place beans in heavy large saucepan.

Ingredients you will need

Beans

Equipment you will use

Sauce Pan

Add enough water to pan to cover beans by 4 inches.

Ingredients you will need

Beans

Water

Equipment you will use

Frying Pan

Let beans soak overnight at room temperature.

Ingredients you will need

Beans

Drain and rinse beans; return to same saucepan.

Ingredients you will need

Beans

Equipment you will use

Sauce Pan

Add 8 cups water, 1 tablespoon oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil. Reduce heat to medium-low, partially cover, and simmer until beans are just tender, 1 to 11/2 hours. Season to taste with salt. (Can be prepared 2 days ahead. Cool slightly, cover, and chill.)

Ingredients you will need

Whole Garlic Cloves

Bay Leaves

Rosemary

Beans

Water

Salt

Cooking Oil

Drain beans, reserving cooking liquid. Discard rosemary sprig and bay leaf.

Ingredients you will need

Bay Leaves

Rosemary

Beans

Heat remaining 2 tablespoons oil in heavy large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add onion, carrot, and celery.

Ingredients you will need

Carrot

Celery

Onion

Sprinkle with salt and pepper. Sauté until vegetables are beginning to soften, about 10 minutes.

Ingredients you will need

Salt And Pepper

Vegetable

Add chopped garlic and 1 teaspoon thyme; sauté 2 minutes.

Ingredients you will need

Garlic

Thyme

Add 2 cups reserved bean cooking liquid, 4 cups chicken broth, and beans. Bring to boil; reduce heat to medium and simmer uncovered until vegetables are tender, about 25 minutes. Cool soup 10 minutes. Meanwhile, sauté chorizo in heavy large skillet over medium-high heat until cooked through, breaking up lumps with back of spoon, about 5 minutes.

Ingredients you will need

Chicken Broth

Vegetable

Chorizo

Beans

Soup

Equipment you will use

Frying Pan

Transfer chorizo to paper towels to drain.

Ingredients you will need

Chorizo

Equipment you will use

Paper Towels

Using slotted spoon, remove 1 1/2 cups bean mixture from soup; reserve. Working in batches, puree remaining soup in blender until smooth. Return puree to pot. Stir in reserved whole-bean mixture, remaining 1 1/2 teaspoons thyme, chorizo, and cream. (Can be made 1 day ahead. Chill uncovered until cold. Cover and keep chilled.) Rewarm soup over medium heat, thinning with more broth if desired. Season with salt and pepper. Divide soup among bowls and serve.

Ingredients you will need

Salt And Pepper

Chorizo

Broth

Cream