White Bean and Chorizo Soup

Ingredients:

Directions:

1. Place beans in heavy large saucepan. Fill with enough water to generously cover beans. Let beans soak overnight at room temperature.
2. Drain and rinse beans. Return beans to the same saucepan. Add 8 cups water, 1 tablespoon olive oil, smashed garlic clove, rosemary, and bay leaf. Bring to boil, then reduce heat to medium-low, partially cover, and simmer for about an hour, until beans are just tender.
3. Drain beans, pouring water into a container. Discard rosemary sprig and bay leaf.
4. Pour the remaining 2 tablespoons of olive oil into a large pot, bring to medium heat. Add onion, carrot, and celery. Sprinkle with salt and pepper. Saute for about 10 minutes, until vegetables are just softening. Add chopped garlic and 1 teaspoon thyme. Saute for 2 minutes. Add 2 cups of the reserved water, chicken broth and beans to the pot. Bring to boil, then reduce heat to medium and simmer uncovered for about 25 minutes, until vegetables are tender. Remove pot from heat.
5. Saute chorizo in a large skillet over medium-high heat for about 5 minutes, breaking into pieces while cooking. Transfer chorizo to paper towels to drain.
6. Using slotted spoon, transfer 1 1/2 cups of beans and veggies to a bowl. Puree remaining soup in blender until smooth. Return puree to pot. Stir in remaining fresh thyme, reserved bean and veggies, chorizo, and whipping cream. Season with salt and pepper. Divide soup among bowls and enjoy!