Hearty Mediterranean White Beans Soup
This white beans soup is like a big hug for your stomach. It is cozy, hearty, and 100% warmly.
This recipe has a lot of Mediterranean flavors —- you know, the chorizo and the olive oil flavor mix is like licking Spain— and magical chunkiness. I looove when a soup is rich and has solid pieces of the elements of the soup, am I crazy? It’s possible that I am the only person on earth that loves a mini splash of tomato freshness while eating soup?
This soup may sound rustic but that is exactly part of its charm. I used canned tomato instead of tomato paste. This way I can feel the small chunks of tomato, poached onions, and the garlic all in the wonderful soup. Well, as everything in life, if you don’t like it, just use the blender —before adding the beans, for god sake—, and there you have a smooth white bean soup.
The thyme is the predominant spice in the soup because it has that earthy and rustic flavor that complements the smoky flavor of the chorizo. Thymes usually works really well with stews, soups and beef casseroles.
My grandma used to top this soup with crispy bacon because bacon makes our lives brighter, right? I know, I know, here comes the preach: it is extra fat and filled with calories. But — yes, I will always add a but to stand up for the rights of the bacon— the crispness adds an extra layer of texture in this recipe.
Anyways, you can just skip the bacon since the white bean soup has enough richness already.
Remember to add some good rustic bread when served — You will need a sponge for all that rich soup!
- 600 gr cooked white beans
- 1 onion chopped
- 2 garlic minced
- 200 gr Spanish chorizo
- 400 gr Canned tomatoes
- 1 cup vegetable broth
- 3 cup water
- 1 tbsp olive oil
- 1 tbsp thyme
- 1 chili
- Salt and Pepper
- Bacon optional
In a big pan, heat the olive oil. Add the onions and cook for a couple minutes, then add the garlic.
Add the chopped Spanish chorizo and stir until the “chorizo oil” impregnates the onions.
Add the canned tomatoes, the thyme, the vegetable broth and the chili. Simmer for a couple minutes (note 1)
Add the white beans, the water and season with salt and pepper. Let it boil for 15 minutes (note 2)
Serve and sprinkle with crispy bacon (my healthy fellows, this is optional)
- If you want a smooth soup, this is the moment to blend.
- The cooking time will depend on how hard or soft the beans are. For example, the canned white beans that I used were slightly undercooked. To get a perfect consistency, I cooked them for 15 minutes. If your beans are still hard, let it cook for longer and add water/vegetable soup to prevent running out of the liquid.
Tags: chorizo, mediterranean, soup