White Bean and Chorizo Soup

• Gluten free

• Meat

  • 1 lb Chorizo link sausage, fresh

• Produce

  • 2 tbsp Carrots, medium
  • 3 lb Garlic cloves
  • 1 2 tablespoon (15-oz. cans Great northern beans
  • 1/2 cup Parsley, fresh leaves
  • 1/2 lb Red potatoes, small
  • 1 tbsp Yellow onion, large

• Canned Goods

  • 1 1 tablespoon (32-oz. container Chicken broth, reduced sodium
  • 1 tbsp Tomato paste

• Baking & Spices

  • 1 tsp Kosher salt
  • 1 tsp Paprika

• Oils & Vinegars

  • 2 tbsp Olive oil

Found on myrecipes.com

Description

Directions

• 1. Cook chorizo in a Dutch oven over medium-high, stirring constantly, until browned and crumbled, about 8 minutes. Drain well on paper towels. Wipe Dutch oven clean. 2. Heat oil in Dutch oven over medium-high. Add onions and next 5 ingredients, and sauté until tender, about 5 minutes. Stir in tomato paste, and cook 1 minute, stirring often. 3. Increase heat to high. Add beans, chicken broth, and chorizo, and bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally and skimming off any fat from top, 20 minutes. Stir in parsley, and serve immediately.