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Spicy White Bean Soup with Pepperoni & Chorizo


Nonstick cooking spray
1 package (4 ounces) sliced Fiorucci® Chorizo Cantimpalo, coarsely chopped
½ (6-ounce) package Fiorucci® 100% Natural Uncured Pepperoni, coarsely chopped
3 garlic cloves, minced
2 medium carrots, finely chopped
2 stalks celery, finely chopped
1 red bell pepper, finely chopped
1 small white onion, chopped
½ teaspoon fresh ground black pepper
1 can (15.5 ounces) reduced sodium cannellini beans, undrained
5 cups no salt added chicken broth
½ teaspoon crushed red pepper flakes
2 cups chopped escarole
½ cup shredded provolone cheese


Prep: 15 minutes | Cook: 30 minutes

Step 1

Heat large saucepot over medium-high heat; spray with cooking spray. Add chorizo and pepperoni; cook 3 minutes or until crisp, stirring frequently. Add garlic, carrots, celery, bell pepper, onion and black pepper; cook 5 minutes or until vegetables are tender, stirring occasionally. Add beans with their juice, broth and crushed red pepper; heat to a simmer and cook 20 minutes. Add escarole; cook 2 minutes or until tender, stirring occasionally. Makes about 7 cups.

Step 2

Serve soup sprinkled with cheese.

Approximate nutritional values per serving (1¾ cups): 441 Calories, 25g Fat (10g Saturated), 58mg Cholesterol, 1227mg Sodium, 30g Carbohydrates, 8g Fiber, 6g Sugars, 28g Protein