This is a simple white bean soup with chorizo. This hearty soup can be enjoyed with bread rolls, toast or as is. Ready in 35 minutes from start to finish.
Most soup recipes on this blog are easy to make and so is this white bean soup recipe. Even though it has chorizo in it, this is not a Spanish soup. The sausage adds a ton of flavor to the soup, but can be substituted with some other type.
Below, you can find useful tips and ideas in case you have some questions about this white bean soup.
How to make white bean soup with chorizo
In a medium pot (at least a 3-quart/3-liters), saute sliced carrot, minced onion and diced celery with little oil, stirring from time to time.
Then, add garlic and chorizo and stir for at least a minutes. You want the garlic release its flavor and avoid burning it. That is why stirring is important at this stage.
Next, just add the rest of the ingredients: white beans, oregano, salt, pepper and stock and cook until ready (to see if this cannellini bean soup is ready, taste the carrots. If they are soft, you can turn off the heat and serve the soup).
Tips for best white bean soup
- I used spicy Spanish chorizo sausage to make this white bean soup. You can use any sausage available in your local store or anything you like. It does not have to be spicy at all, but it does make the soup taste a bit better.
- Some sausages are fattier than others which means you might need to skim some of the fat off before serving.
- If you don’t have dried oregano, use marjoram or basil instead.
- To reduce the cooking time I love using pre-cooked beans. However, if you have some dried ones on hand and want to use those, you can. Just make sure to soak them in water overnight first. Also, keep in mind that the cooking time will be longer, so you will have to taste test the beans throughout the cooking process to see if (when) they are done.
- Vegetable stock can be substituted with chicken stock/broth or stock cubes. I used low sodium, so if using classic stock, you might need to use less salt.
- Take the quantities for carrot, onion, celery, beans and sausage as a guide. You can add more (or less) than I stated in this white bean soup recipe.
Easy homemade soup recipes:
Soups make a tasty meal whether they are enjoyed for lunch or dinner. All these soups are light, nutritious and easy to make, so I hope you find some inspiration here.
Creamy Tomato & Basil Soup is a perfect option for lunch. It can be enjoyed as is or with grilled cheese, croutons or anything you like. If you like meals with a spicy kick, then try Jalapeno Potato Soup. Easy-peasy recipe, this soup is perfect for a meal-prep.
Fish lovers will love this Salmon Soup! Inspired by the Finnish Lohikeitto, this soup is full of flavor.
Meat lovers can try Homemade Meatball Soup. Meatballs are made from scratch, but the prep takes 15 minutes all together, which is pretty good!
If you are looking for more filling or perhaps heavier options, I have a good selection of Soup Recipes on the blog.
White Bean Soup with Chorizo
- 2 tablespoons Olive Oil , see note 1
- 1 Large Carrot , thinly sliced (1 cup heaped)
- ½ Onion , minced (3/4 cup)
- 1 Celery Stalk , finely diced (1/2 cup)
- 2 Garlic Cloves , pressed
- Spanish Chorizo Sausage , cut into chunks (140 grams), see note 2
- Cooked White Beans (560 grams – 400 grams drained)
- 2 teaspoons Dried Oregano
- 1 teaspoon Salt
- ¼ teaspoon Black Pepper
- 4 cups Vegetable Stock (1 liter)
- In a medium pot (at least 3-quart/3-liters), heat the oil. Add thinly sliced carrot, minced onion and finely diced celery. Saute for about 7-8 minutes, stirring from time to time.
- Add pressed garlic and chorizo pieces and stir for about a minute or until the garlic releases its aroma. Then, add the rest of the ingredients – drained beans, oregano, salt, pepper and stock and mix well.
- Cover with a lid and bring to a boil. Reduce the heat to low and simmer covered for 20 minutes or until the carrots are soft.
- Taste it and add more seasoning if needed.
- Serve warm!
- Olive oil can be substituted with sunflower or vegetable oil.
- Chorizo can be substituted with sausage of your choice (i.e. Polish kielbasa).
- Instead of oregano, you can use marjoram or basil.
- I used low sodium vegetable stock. You can also use chicken stock/broth or even beef broth, if you like. However, if using a classing stock (high in sodium), keep in mind that you will not need as much salt as I used, so I recommend adding salt at the very end to avoid over-seasoning.
- For more tips or if in doubt, please read the full post above this recipe card.