Bean Soup with Sizzling Chorizo
2 servings
30 minutes
Bean soup with sizzling chorizo is a vibrant Mediterranean dish that combines the tenderness of beans with the spiciness of chorizo. Its history roots back to Spanish village kitchens, where simple yet hearty meals provided energy. The thick, velvety soup is enriched by the aroma of thyme and garlic, while crispy pieces of fried chorizo add expressiveness to every sip. It's the perfect dish for a cozy family dinner.
1
Heat 1 tablespoon of olive oil and a cube of butter in a large pot. Heat the pan. Add finely chopped onion, celery, and garlic, and sauté for 2-3 minutes.
- Olive oil: 2 tablespoons
- Butter: 1 teaspoon
- Onion: 1 head
- Celery stalk: 1 piece
- Garlic: 2 cloves
2
Place finely chopped thyme in a pot for 30 seconds and pour in the broth. Add rinsed beans to the broth and bring to a boil. Then reduce the heat and cook for 4-5 minutes. Add seasonings to taste.
- Fresh thyme: 0.5 teaspoon
- Chicken broth: 450 ml
- Canned beans: 400 g
- Salt: to taste
- Ground black pepper: to taste
3
Pour a tablespoon of olive oil into a heated skillet. Add diced chorizo and sauté for 3-4 minutes until it sizzles and starts to release its juices.
- Olive oil: 2 tablespoons
- Chorizo: 100 g
4
Blend the soup in a blender and pour it into soup bowls. Sprinkle with sizzling chorizo, and pour the remaining oil from the pan into the bowls.
