A warm bowl of white bean soup is the perfect comfort food on a cold winter day. This one is enhanced with nutritious kale and flavorful chorizo to make it even more special.
Along with the spicy chorizo, and nutrient-packed kale, the deep caramelized flavor of roasted garlic adds a richness that regular toasted garlic lacks.
Topped with Parmesan and a squeeze of lime, it’s hearty, comforting, and perfect for any day of the week!
We love using this dish to meal prep so we can enjoy this soup for a few days in a row or over time with portions taken from the freezer.
Why you will love this White Bean Soup with Chorizo recipe…
White Bean Soup with Chorizo, Kale, and Roasted Garlic
Equipment
Ingredients
- 1 head garlic
- 2 tbsp olive oil, divided
- 8 oz spicy chorizo, sliced
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 tsp smoked paprika
- 4 cups chicken or vegetable broth
- 2 (15oz can) white beans, drained and rinsed
- 3 cups kale, stems removed and roughly chopped
- 1 tbsp fresh lime juice (about ½ lime)
- ½ cup grated Parmesan cheese, plus extra for serving
- Salt and black pepper to taste
- Optional: Crusty bread for serving
Instructions
Ingredients
Step 1- Roast the Garlic
- Preheat your oven to 400°F (200°C).
- Slice the top off a head of garlic to expose the cloves. Drizzle with 1 tablespoon of olive oil, wrap in foil, and roast for 35–40 minutes until soft and golden.
- Once cooled, squeeze the roasted garlic cloves from their skins and set aside.
Step 2- Sauté the Chorizo and Vegetables
- Heat the remaining olive oil in a large pot over medium heat. Add the chorizo slices and cook for 4–5 minutes, stirring, until browned and fragrant. Remove the chorizo and set aside.
- In the same pot, sauté the onion, carrot, and celery for 5–6 minutes until softened. Stir in smoked paprika for a smoky kick.
Step 3- Build the Soup Base
- Add the roasted garlic, half the white beans and broth to the pot. Use an immersion blender to blend until smooth, or transfer in batches to a blender. Then add the other half of the white beans.
- Bring the soup to a simmer and stir in the kale. Cook for 5–7 minutes, or until the kale is tender.
Step 4- Add the Chorizo and Finish
- Stir the cooked chorizo back into the pot. Season with salt and pepper to taste.
- Squeeze in the lime juice and sprinkle in the Parmesan cheese, stirring until melted and creamy.
Nutrition
Serving Suggestions
Top the soup with more grated Parmesan and a pinch of black pepper to finish it off. Serve with warm, crusty bread for dipping.
If you want to try making your own bread to serve with it here are some recipes to try out:
🧑🍳 Expert Tips
Storage Suggestions
White Bean Soup FAQs
What is the thickener in a white bean soup?
The blended white beans are the thickener in this soup though some other recipes might also use potatoes.
Do I drain white beans for soup?
Yes, it’s important to drain and rinse the beans before adding them to the soup.
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