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As soon as the weather turns chilly, I love to make White Bean Soup with Pesto and Chorizo. However, increasingly I find myself making vegan dishes with meat only for Shabbat. I do this for our health (and my heart health is amazing according to my recent check-up!), the planet, and because they can be very delicious and satisfying. Also, there have been huge strides in plant-based meat substitutes. I will not use any vegan meat substitutes unless they pass muster with my husband – a former big meat eater.
So when I recently found a plant-based chorizo in my grocery store, I got pretty excited. I wanted to see if with a few changes I could make a delicious version that was vegan. Vegan White Bean Chorizo Soup is wonderful. While I don’t deny that vegan chorizo lacks that oily spiciness associated with meat-based chorizo, in a dish like this it was great. And they absolutely nailed the spices. So I simply used a flavorful and high-quality olive oil to give the dish that oily punch.
Now I happen to love to cook up my own beans. And when I do, nothing is wasted, since I use the cooking liquid in place of or in addition to a good vegetable or chicken stock. An absolute favorite white bean is the cannellini bean. It always cooks up to be meaty and tender and is readily available. However, you could use a navy or Great Northern bean instead. And while not a white bean, a borlotti or cranberry bean would also be delicious here. And, yes, canned beans work well here too, especially if you are short on time.
Since neither my husband nor I enjoy spicy/hot foods, I am always careful to pay close attention to what I add to a dish to achieve the fullest flavor. I like well-seasoned (not overly salted, though) foods with just a good under-tone of spice. And especially when I am preparing vegan dishes, I want the maximum flavor that I can get so that you never miss the meat.
In addition to an improvement in plant-based meat substitutes, non-grain-based pastas have improved. I used to find them rather gummy and mushy. Recently, however, we have started using red lentil pasta. Now, I would never stop eating wheat-based pastas, but sometimes and in certain dishes, this is a really nice alternative. And it is an inexpensive way to get a good hit of protein and fiber. This has become a go-to “pig-out” comfort food since I can eat as much as I want without any heavy feeling afterwards. And while I did not make a scientific study of this – I have seen zero weight gain when I do this.
But I digress. This simple, hearty soup is a one-pot wonder of a complete meal. But if you wish to make the dinner a bit more special, enjoy it with a nice glass of red wine and a good crusty bread or focaccia. If you have the time and feel so inclined, a crisp green salad would go well too, although it honestly isn’t needed. Vegan White Bean Chorizo Soup makes great left-overs so don’t hesitate to make a big pot.
Recipe
Yield: 4-6 generous servings
Ingredients
3 Tablespoons EVOO
1 large onion, chopped
3/4 cup chopped fresh fennel or celery
4 large cloves of garlic, chopped
1 bunch flat-leaf parsley, chopped
1 15 ounce can diced tomatoes, preferably fire-roasted
2 Tablespoons tomato paste
1 tablespoon dried oregano
3 – 15 oz. cans cooked white beans like Cannellini OR 5-6 cups cooked white beans
4 cups Vegetable Stock, preferably unsalted and/or the cooking liquid from your beans (If you are only using the cooking liquid from the beans, add 2 vegan bouillon cubes of the flavor of your choice when you add the liquid and some additional water)
1 teaspoon (or to taste) Kosher salt and about 25 cracks of fresh ground black pepper
1/2 cup broken up uncooked thin red lentil spaghetti
6 ounces (or more to taste) good quality vegan pesto (look for one where basil is the first ingredient and where it uses olive oil and preferably has pine nuts or walnuts)
10 ounces crumbled vegan chorizo (Cook according to package instructions)
If you are into plant-based cheese, you can garnish with some freshly grated “parmesan” or a drizzle of a good olive oil
Directions
In a 6 quart stock pot or Dutch oven, heat 3 Tablespoons of EVOO. Add the onion, fennel or celery, garlic and parsley and cook for 2-3 minutes or until the onion has softened.
Add the canned tomatoes, tomato paste and oregano and continue cooking for another 6 or 7 minutes.
Add 2 cups of the cooked beans and one cup of the stock or bean cooking liquid. Then season with 1 teaspoon salt and 1/4 teaspoon or to taste of black pepper. Cover and simmer for 10-15 minutes.
If you are using an immersion blender, you can blend the mixture, with the heat turned off, immediately. You want it mostly smooth but don’t go crazy if there are some bigger bits. If you are using a blender or food processor, you must let the mixture cool down or you will have a mess. This will also need to be done in batches. See how much easier it is with an immersion blender?!
Add the remaining beans and the rest of the stock. Season with salt and pepper, if necessary and add the pasta. Stir. Cook the pasta for about 8 to 10 minutes in the pot of soup.
Add the chorizo and the pesto. Stir through. The soup should be thick, but still soup.
Serve with a dollop of pesto and a good glug of a flavorful EVOO or vegan grated cheese. Leftovers will keep and they will thicken some. It’s up to you if you want to thin it out with some additional stock. I LIKE thick soup.
