Chorizo and Spinach Soup


2 tablespoons olive oil

3 medium yukon gold potatoes, peeled and diced

2 medium yellow onions, chopped

4 to 6 cloves garlic, chopped

2 bay leaves

1 pound spinach, coarsely chopped

Sea salt and pepper

1 can navy beans, drained and rinsed

1 can diced tomatoes

1 pound diced chorizo, casing removed

1 quart chicken broth

Heat oil in a deep pot over medium heat.

Add potatoes and onions, cover and cook 5 minutes, stir occasionally.

Add garlic, bay leaves and spinach to the pot.

Cover pot and cook 2 minutes.

Season with sea salt and pepper.

Add beans, tomatoes, chorizo and broth to the pot and bring to a boil.

Reduce heat to medium and cook until potatoes are tender, about 5 to 10 minutes.
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