As the weather begins to warm, the foods I crave start to become lighter. But I have to tell you; on a rainy spring day, I still enjoy a comforting hot, hearty meal. I’ll keep dinner easy. And, soup is especially easy when you have ready-made stock or broth on hand.
This soup earns high marks, thanks to locally smoked chorizo and rich chicken stock. Fresh spinach gives things not only added nutrition but also a nice bright pop of color. I think of this soup as a little bit of sunshine in a bowl.
Chorizo and Spinach Soup
- 1/2 lb. smoked chorizo, diced
- 2 tablespoons olive oil
- 1/2 yellow onion, diced
- 1 garlic clove, minced
- 1/2 teaspoon ground cumin
- 1/4 teaspoon paprika
- 1 cup tomato sauce
- 4 cups chicken stock
- 2 cups cooked cannellini beans
- 4 cups fresh baby spinach
- Salt and black pepper, to taste
- 4 tablespoons grated gruyere cheese (optional)
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Add the chorizo and onion. Sauté until the onion is translucent and the chorizo slightly crispy.
- Sprinkle in the garlic, cumin, and paprika. Continue sautéing until the spices become fragrant, approximately 2-3 minutes.
- Pour in the tomato sauce and chicken stock. Bring to a boil, and then, reduce heat to medium-low and let it simmer for 15-20 minutes.
- Stir in the cooked cannellini beans and fresh spinach. Cook until the spinach just becomes wilted.
- Season with salt and black pepper to taste.
- Ladle into four bowls. Top each serving with 1 tablespoon of grated Gruyere cheese.
- Serve immediately.