Ingredients

• 1 teaspoon olive oil
• 1 link or 5 1/2 ounces Chorizo sausage, diced
• 1 large onion, thinly sliced
• 2 celery stalks, diced
• 2 cloves garlic, crushed
• 2 teaspoons chopped fresh thyme
• 1 teaspoon paprika
• 2 tomatoes, diced
• 4 cups chicken stock
• 2 (14-ounce) cans cannellini beans, rinsed
• Sea salt and freshly cracked black pepper

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Instructions

1. In a large pan, heat the olive oil over high heat, and saute the sausage, until it crisps, about 3 to 4 minutes. Drain the pieces on a paper towel, and set aside.
2. Reduce the heat to medium-low, and add the onion and celery to the pan and cook, stirring occasionally, until the vegetables have softened, about 6 to 7 minutes. Add in the garlic, thyme, and paprika and continue cooking and stirring, until the herbs are fragrant, about 1 to 2 minutes. Add the tomatoes and cook for another minute. Return the chorizo to the pan along with the stock. Bring the liquid to a boil, reduce the heat, and simmer, stirring occasionally, for 10 minutes. Add in the beans and cook for an additional 5 minutes. Season the soup with the sea salt and black pepper before serving.