With the spring temperatures taking a mini-vacation and steady rain showers passing through the metro, (that’s what they call it on the local news) I found myself digging out my warmest yoga pants, my newest novel and a cozy spot on the couch with my sweet pup.
Well, she was only sweet after I freaked on her for barking at EVERY SINGLE THING THAT EVER OCCURS IN LIFE.
Really, I’m fine. Thank goodness for soup.
Smoked Chorizo and White Bean Soup:
What it took for 4 servings:
* 1/2 yellow onion, finely diced
* 3 garlic cloves, minced
* 2 Tbs. extra virgin olive oil
* 1 (14.5 oz) can cannellini beans, drained and rinsed
* 2 (14.5 oz) cans fire-roasted tomatoes
* 1(10 oz) tube spanish chorizo
* 2 cups chicken broth
* pinch of saffron
* 1 Tbs. smoked paprika
* 2 cups baby spinach
* coarse salt and freshly ground pepper
* cilantro for garnish
In a large sauce pan, heat a smidge of oil over medium-high. Add the chorizo and cook, breaking it up with a wooden spoon, about 6 minutes.
Add the onion and saute until softened, 4 minutes. Add the garlic and bloom for 30 seconds. Add a dash of vermouth, paprika and season with salt and pepper. Toss around to incorporate the flavor. Add the tomatoes, the beans and the broth. Throw in that pinch of saffron. Hmmm mmm. Let simmer about 15 minutes. Toss in the spinach and simmer 6 more minutes. Taste and see what you’re missing. Season accordingly.
Serve with fresh cilantro and some crushed tortilla chips. Oh dear goodness, I know.