Spicy White Bean and Chorizo Soup

It's meaty and filling and is perfect on colder days.


  • 200 g chorizo sausage (halved lengthways and sliced)
  • 1 large onion (peeled and chopped)
  • 225 g celery (chopped)
  • 300 g carrot (chopped)
  • 2 garlic cloves (peeled and finely chopped)
  • 1 tsp paprika
  • 1 tsp chilli powder
  • 1/2 tsp ground cumin
  • 400 g tin chopped tomatoes
  • 750 ml vegetable stock
  • sea salt and freshly
  • ground black pepper
  • 2 tins cannellini beans (400g each, drained and rinsed)
  • crusty bread, to serve


  1. Fry the chorizo in a large pan until it is golden and has released its lovely spicy oil. Remove the chorizo with a slotted spoon and set aside.
  2. Add the chopped onion, celery and carrot to the oil in the pan and fry gently for 3–4 minutes. Add the garlic, paprika, chilli powder and cumin and fry for a further minute. Add the chopped tomatoes and stock and season with a little salt and black pepper.
  3. Stir well, return the chorizo to the pan and bring to the boil, then reduce the heat and simmer for 10 minutes.
  4. Finally add in the drained beans and simmer for a further 5 minutes. This soup is even better made ahead as the flavour improves the next day.
  5. Serve with crusty bread.


This recipe and many more are available in Donal's book, Kitchen Hero, published by Harper Collins.


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