Not only does this soup offer a visually appealing mix of deep reds and vibrant greens, but it's also a powerhouse of flavors. The spicy chorizo and creamy cannellini beans create a dynamic and comforting dish, perfectly suited for a quick and hearty meal. Ideal for those chilly nights when you need something robust and warming, this soup promises richness in both taste and nourishment. Enjoy a fulfilling meal in under 45 minutes with this culinary delight.
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- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 8 ounces ounces spicy chorizo, sliced
- 1 can diced tomatoes (14.5 ounces)
- 4 cups chicken broth
- 1 can cannellini beans (15 ounces), drained and rinsed
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- Salt and and black pepper to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion, carrot, and celery. Sauté until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic and cook until fragrant, about 1 minute.
- Add the chorizo slices and cook until they start to brown and release their oils, about 4-5 minutes.
- Stir in the diced tomatoes, chicken broth, cannellini beans, smoked paprika, oregano, red pepper flakes, salt, and black pepper.
- Bring the soup to a gentle boil, then reduce the heat and let it simmer for 20-25 minutes.
- Taste and adjust the seasoning if needed.
- Ladle the soup into bowls and garnish with fresh parsley before serving.
Nutrition
Serving: 100g | Calories: 350kcal | Carbohydrates: 28g | Protéines: 18g | Fat: 19g | Sucre: 6g