1. Let the dried white beans soak in water overnight – for at least 8-10 hours. The next day, cook the beans for about 90-120 minutes. The cooking time depends on the beans used. Follow the instructions on the packet. Drain the cooked beans and set aside.

2. Cut the chorizo into thick slices. Peel the onions and garlic, cut the onion into wedges and finely chop the garlic. Wash and dry the bell peppers, remove the seeds, and cut them into bite-sized pieces. Wash and dry the cherry tomatoes, then cut them in half.

3. Add some olive oil to a large Dutch oven (or pot), heat up and fry the chorizo in it. The chorizo pieces should have browned nicely – this takes about 3-5 minutes. Remove the sausage from the pot and set aside.

4. Add the onion slices and chopped garlic and sauté until soft and glossy. Add the peppers and fry for a few minutes until they have browned a little here and there. Next, add the harissa paste and roast briefly with the other ingredients. Return the chorizo to the pot and mix everything well. Deglaze with the red wine and allow the wine to cook down almost completely. Add the halved tomatoes and the drained beans and mix in. Finally, add the veggie stock and let the soup simmer for about 12-15 minutes. If you want the soup a bit thicker, mix the flour with a bit of water and add this mixture to the soup – let everything cook for a moment, so the liquid can thicken up a bit. Season with salt and pepper to your liking.

5. Chop the parsley and add it to the pot right before serving. We love to serve the soup with some bread.