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  • 1 teaspoon olive oil

  • 1 chorizo sausage, diced

  • 1 large onion, thinly sliced

  • 2 stalks celery, diced

  • 2 crushed garlic cloves

  • 2 teaspoons fresh thyme, chopped

  • 1 teaspoon paprika

  • 2 diced tomatoes

  • 1 L chicken stock

  • 800g tinned cannellini beans, rinsed

  • sea salt

  • Ground black pepper


  • 1.

    Heat the olive oil in a large pan over high heat and cook the chorizo for 3–4 minutes until crisp. Drain on kitchen paper.

  • 2.

    Reduce the heat to medium-low, add the onion and celery to the pan and cook, stirring occasionally, for 6–7 minutes until softened. Add the garlic, thyme and paprika and cook, stirring, for 1–2 minutes until fragrant. Add the tomatoes and cook for another minute.

  • 3.

    Return the chorizo to the pan with the stock and bring to the boil, then reduce the heat and simmer, stirring occasionally, for 10 minutes. Add the beans and cook for another 5 minutes. Season with salt and pepper before serving.


Recipes from Every Day by Bill Granger, published by Murdoch Books, photography by Petrina Tinslay

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12 comments • 16 ratings
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Posted by creenzieReport
This is the first recipe i have tried from this site. I was a little apprehensive as im not a big bean/lentil eater basically i come from a family where all soup is piled with meat. The soup was very easy to make and tasted delicious although next time i will use salt reduced chicken stock as i found it a little salty but i guess that could have been the chorizo i will be making this again very soon and wil now be checking out your other recipes thank you
Posted by Sue984Report
What kind of Praprika was used ? Smoked or Hoy
Posted by Report
Absolutely delicious and SUPER easy. I also added some small florets of cauliflower when I added the beans, just to boost the veg content and sprinkled mine with chilli flakes at the end. Will make again and again.
Posted by Patricia461Report
Was surprisingly easy and really tasty.
Posted by JW200Report
Thank you Bill, lovely soup. I don't see how you can substitute the thyme with chilli as the thyme is one of the layers of flavour. There are a lot of really substandard chorizo around though, and that will impact on the chilli/paprika layer of flavour to a significant level.
To be honest, if the chorizo isn't excellent then don't bother to make this recipe. I'm lucky enough to be able to access amazing chorizo in Dulwich Hill Sydney - I don't know if I can name the business thet makes them here, but their fresh sausages, ham and smoked meats are so good that people I know in Canberra travel to Sydney for them.
I use a tin of chopped tomatoes and cook the soup longer as it can be difficult to get good ripe fresh tomatoes and our family love a full flavoured soup.
It freezes well.
Posted by JW200Report
I am sad to anounce that the Eumundie Smokehouse has moved to Qld, and this family is not happy about it I can tell you. Have tried the Portuguese butchers etc with no luck - more like devon, little texture. None have the depth of flavour, not to mention the remarkable lack of fat that does not compromise flavour. We have not found another Chorizo to match it. Rang Eumundie Smokehouse in Qld, locating them was fun, and was given a retailer in Paddington. Chorizo was vacumn sealed and not as beautifully aged as from their shop. Yes, I suppose that this obsession is a little sad, but what can I say?
Posted by JessykeraReport
im from sydney too, which place in dulwich hill? i dont work far from there. :) thanks
Posted by KayteeReport
Sorry Bill. After seeing the Lifestyle add re your soup I decided to check the recipe and give it a whirl. As usual I started all gung ho without checking the pantry. Whilst frying my chorizo I sliced my onions and as I had no celery I used fennel stalks. What I thought was white beans was actually 5 bean mix (and only one 400gm tin) so when I tossed in the tomatoes I threw in some greens beans as well. Other than that I followed the recipe to the letter and it tasted great. Yum!
Posted by CM15Report
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed.
Served with crusty bread its always been a winner. Thanks for sharing your version.
Posted by CM15Report
My Great Grandmother's recipe could even date back further, but instead of Chorizo we always used Spec (smokey bacon) cubed.
Served with crusty bread its always been a winner. Thanks for sharing your version