Anticiplate

This week, because of my busy schedule, I planned out all of my meals.

This meal was originally intended for Thursday night. But, we ended up making last minute plans with some of our friends. Then, I was supposed to make this for dinner last night, but we opted to eat out (Indian food) due to my exhaustion from our current production of Romeo et Juliette.  So, finally today, there was no excuse, and the weather was freezing, so I made it for a relaxing Saturday lunch. It is delicious, fast, and hearty! You have no reason not to make it. 

Soup is always better the next day, or when it has been cooled and reheated. This is why I always cook any soup that I am making over really low heat for at least 10 minutes before serving it. It allows the flavors to meld together, and cool down enough so that you can eat it.  What types of food do you crave on cold winter days? 

Serves 4

Prep time: 10 minutes

Cook time: 30 minutes

4 spanish chorizo sausages, sliced

2 tsp. vegetable oil

1/4 tsp. red chili flakes (these can be left out if you are sensitive to spice)

1 tbsp. sweet paprika

2 cloves garlic, chopped

1 28 oz. can crushed tomatoes, recommended San Marzano

4 c. beef stock

2 14 oz. cans cannellini beans, drained and rinsed

2 c. packed fresh spinach (2.5 oz)

1/4 tsp. kosher salt

Fresh cracked black pepper

2 tbsp. flat leaf parsley, chopped

Place a big soup pot over high heat. Add the chorizos, oil and chili flakes and cook for 4 minutes or until the chorizos are brown and crisp. 

Remove sausages from the pan and let them drain on a paper towel-lined plate. 

Add the garlic to the oil. Saute for 30 seconds. Place the tomatoes and the stock in the pot, cover, and bring to a boil. Reduce heat down to medium and add in the cannellini beans and spinach.  Cook for 3 minutes. Stir in the salt, pepper, parsley, and add the chorizo back in. Let cook over low heat for 10 minutes. Adjust seasonings. Let sit, with the lid on for another 10 minutes.