Have you ever had a bowl of soup that changed your life? I
think this one did. So the original
recipe is here, but when the hubs and I made it – as good as it was – we made
some changes.
It’s a hearty, filling soup that is so flavorful… I couldn’t
stop thinking about it. {To be honest, as I’m typing this up, I’m starting to
drool a little at the memory. } Its salty without being overpowering and the
white beans give it an almost creamy texture without falling back on actual
cream.
The original recipe called for links of sausage, but it made
more sense to me to use bulk chorizo. And as someone who adores garlic and smoked paprika,
I bumped up the amount on those two.
This soup is so delicious, I will make it in the middle of a
Phoenix summer {120degree weather won’t stop me from getting some of this
deliciousness}
{{Ingredients}}
Olive Oil
1 lb bulk Chorizo
1 Onion {finely diced}
6 cloves Garlic {minced}
1 tsp ground Thyme
1 tsp Smoked Paprika
2 {15oz} cans Cannellini Beans, divided rinsed and drained
2 cups Broth {your choice}
Salt & Pepper
10 cups Spinach
{{Method}}
} Clean your spinach,
removing stems. Set aside to drain.
} Buzz half of your cannellini beans in a food processor or
blender.
} In a large skillet, cook Sausage in 1 Tbsp oil. Turn occasionally,
until meat is browned and cooked through. Transfer to plate.
} Heat 1 Tbsp Oil in same skillet at medium {If you don’t
have a big enough skillet, use a stock pot}. Add onion, garlic, thyme, and
paprika to the pot, stirring to keep from burning.
} When onion is soft, add all beans and broth. Cook 8-10 minutes. {I know this isn't going to look like enough broth. Trust me, It'll work out in the end}
} Add your chorizo, then your spinach by handfuls and cook
until wilted {this shouldn’t take too long, you can put a llid on the pot if you're in a bit of a hurry}
} Ladle into bowls and devour.
