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Source: America's Favorite Food Associations

Tribeca Grill White Bean & Chorizo Soup
Great to serve to guests.
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Serves: 4-5
Prep Time: 15 minutes
Cook Time: 15 minutes
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1 pound dry navy or Great Northern beans
2 medium onions, chopped fine
5 cloves garlic, chopped fine
1/2 pound bacon, cooked and chopped fine
1/2 bunch celery, chopped fine
1/4 cup olive oil
1 pound chorizo sausage, cooked and diced
1 sprig thyme
1 tablespoon cracked black pepper
salt, to taste

Soak the beans overnight. Drain, rinse and reserve the beans.

Put the onions, garlic, bacon, celery, olive oil and chorizo into soup pot. Slowly bring up the heat and cook over medium fire for about five minutes or until onions and vegetables are translucent. Do not brown.

In a cheesecloth, wrap the black pepper and half the sprig of thyme and add to the pot.

Add the beans and cove with a gallon of water. Cook until the beans are tender. Garnish with diced tomato, chopped spinach and rest of the thyme (Chopped).

Cooking Tips: To eliminate lengthy soaking and cooking time, substitute canned beans for dry beans: 3 (15-16 oz.) cans Great Northern or Navy beans, drained and rinsed. When using canned beans first simmer ingredients in one quart of water and one quart

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