With this soup, I once again fell victim to the First Day Soup Fallacy: eating soup right after it’s done, thinking “meh, it’s nothing special,” and reluctantly eating leftovers the next day—only to learn that the soup is actually amazing. This soup is spicy and filling and so delightful that—after I learned the error of my ways—I practically skipped home in the cold in anticipation of the cozy soup waiting for me.
This soup looked gorgeous as written in The Kitchn, but I thought it could use some more greens and less beans (it called for a can of chickpeas and a can of Great Northern beans). And who am I kidding—greens, chickpeas, and chorizo are an unfailingly fabulous combination. The stew I just linked to is one of my favorite recipes, and this soup is basically that in soup form. How could I ever have doubted it?
If you’re vegetarian, people apparently recommend soyrizo, whatever that is, and I’d definitely recommend adding lots of smoked paprika if you’re not using something spiced like chorizo.
Chorizo, chickpea, and greens soup
Adapted from The Kitchn
12 ounces chorizo sausage
1 large white onion, chopped and thinly sliced
4 stalks of celery, chopped
6 cloves garlic, minced
2 tablespons fresh thyme, minced
1 can chickpeas, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1 bunch sturdy greens, like chard or kale (I used chard), ribs removed and roughly chopped
1/4 cup Italian parsley, chopped
Salt and pepper
Chop or crumble the chorizo into bite-size pieces. Add small amount of olive oil to a heavy pot or Dutch oven and put over medium-high heat. Cook the chorizo for about five minutes or until it starts browning and and smoking. Lift out and drain on a plate lined with paper towels.
Pour a little more olive oil into the pan and turn the heat to medium. Add the onions and celery and cook for about ten minutes, or until soft. Add the garlic and thyme and cook for another couple minutes, or until golden and fragrant. Add the chorizo back in, along with the chickpeas. Cook all together for a minute, stirring, until the beans are well coated with the onions and oil.
Add the broth and white wine and bring to a boil. Lower to a simmer and add the greens. Simmer for about half an hour, or until slightly reduced. Add parsley, and season to taste with salt and pepper before serving.