Fennel Soup with Beans, Thyme, and Chorizo

This hearty Fennel Soup with Beans, Thyme, and Chorizo is a comforting and flavorful dish that brings together the earthiness of beans, the aromatic essence of fennel, and the bold kick of paprika-flavored chorizo. With its chunky texture and a touch of thyme, this soup is the perfect choice for a satisfying meal.

Serves: 4

Prep Time: 15 minutes (plus soaking overnight)

Cook Time: 1 hour

Freeze: Up to 3 months (without the chorizo)

INGREDIENTS:

• 9oz (250g) dried navy beans
• 1 tbsp sunflower or olive oil
• 1 Spanish onion, finely chopped
• 2 cloves garlic, crushed
• 1 head fennel, cored and finely chopped
• 2 tsp dried fennel seeds
• 1 tbsp finely chopped fresh parsley
• 2 tsp thyme leaves
• 2 quarts (2 liters) water
• Salt and pepper
• 31⁄2oz (100g) chorizo, diced

INSTRUCTIONS:

1. Begin by soaking the dried navy beans overnight in plenty of cold water. Once soaked, drain and rinse the beans thoroughly.
2. Place a heavy pot over medium heat. Add the sunflower or olive oil, followed by the finely chopped Spanish onion. Stir the onion for about 2 minutes until it begins to soften.
3. Add the crushed garlic, finely chopped fennel, dried fennel seeds, finely chopped fresh parsley, and half of the thyme leaves to the pot. Cook for an additional 3–5 minutes until the vegetables are slightly softened.
4. Incorporate the soaked and drained navy beans into the pot. Stir well to combine with the vegetables. Pour in the water, and season the mixture lightly with salt and pepper.
5. Bring the mixture to a gentle simmer. Let it cook for approximately 40 minutes, or until the navy beans are tender. Remember to skim any impurities from the surface as needed.
6. Once the beans are tender, remove the pot from the heat and allow it to cool slightly.
7. Transfer the soup to a food processor or blender. Process the mixture briefly until it is partly pureed, maintaining a chunky texture.
8. Return the partially pureed soup to the pot. Taste and adjust the seasoning with salt and pepper if necessary. Gently reheat the soup over low heat.
9. In a small nonstick frying pan over medium-high heat, cook the diced chorizo for 2–3 minutes until it turns crisp and takes on color. Stir the chorizo frequently while cooking. Drain the chorizo on a plate lined with paper towels to remove any excess oil.
10. To serve, ladle the chunky fennel soup into individual bowls. Add a portion of the cooked chorizo to each bowl, and finish by scattering the remaining thyme leaves over the top.
11. Serve the Fennel Soup with Beans, Thyme, and Chorizo immediately for a comforting and satisfying meal.

Fennel Soup with Beans, Thyme, and Chorizo offers a hearty and flavorful experience with its combination of tender beans, aromatic fennel, and the rich warmth of chorizo. The addition of paprika-spiced chorizo elevates the dish, while the touch of thyme provides a fresh herbal note. Enjoy this chunky and delightful soup for a fulfilling dining experience.