Chickpea and Chorizo Soup

I made this soup last winter, took pictures of it because it was so delicious, then never got around to writing about it before the weather got warm! At that point, a hearty sausage-y soup lost out over more summery grill and salad recipes. But fear not; I made the soup again the other night and remembered how awesome it was, and how easy to throw together with ingredients that you probably already have. I usually keep a variety of meats and sausages in the freezer, and chickpeas always live in my cupboard. Feel free to use turkey sausage if you want to reduce the fat a little, but I'll keep the yummy spicy chorizo thank-you-very-much. The original recipe has you adding extra olive oil but I omitted that and instead used some of the rendered sausage fat to cook the onions. I didn't miss the oil one bit.

Chickpea and Chorizo Soup
adapted from The Kitchn

12 oz chorizo (I used 4 links)
1 large onion, diced
4 stalks celery, diced
6 cloves garlic, minced
2 tbsp fresh thyme (I used 2 tsp dried because my plant died, sad...)
1 can chickpeas, drained and rinsed
1 can cannelini or other white beans, drained and rinsed
4 cups chicken broth
1/2 cup white wine
1/4 cup parsley, chopped
salt and pepper to taste
4 oz baby spinach or other greens (you won't see this in the picture because it was a second go-around addition, and a good one!)

Remove chorizo from casing and chop or crumble. Heat a skillet over medium heat; add the chorizo and cook until no longer pink. Remove and place on a paper towel-lined plate.

Pour out most of the fat (if using turkey sausage, you may need to add a little olive oil), then add the onions and celery and cook for about 10 minutes, until soft. Turn the heat down as necessary. Add the garlic and thyme and cook for another couple minutes, then add the chorizo back in along with the beans. Cook, stirring, for a minute until combined, then add the white wine. Reduce for a couple minutes, then add the broth and bring to a boil. Lower to a simmer and cook for about 30 minutes. Add the parsley and greens about 5 minutes before the end (if using kale, give it maybe 10 minutes instead of 5).

Serve with some fresh crusty bread.