1. If you want to use dried white beans here you have to let them soak overnight first, then cook them for about 60 minutes – you would need approx. 9 oz. (250g) of dried white jumbo beans to get the amount of cooked beans you require for the recipe. Alternatively, use cooked beans from cans.

2. Prepare the veggies by peeling and chopping the onion, garlic, and carrots, and cutting the potatoes into small dice. Set aside. Remove the chorizo from the casings and cut into small pieces or crumble (if the sausage is very soft). Set aside.

3. Heat up a large pot or Dutch oven with some olive oil. Add the chopped onion and sauté until soft and glossy. Add the chorizo and fry until slightly browned – takes about 4-5 Minutes. Next, add the chopped carrots and garlic and continue cooking for about 2 minutes. Add the tomato paste, mix well, and let cook another minute or so. Deglaze with the white wine and let cook until the wine is almost gone again. Add the veggie broth, beans, and potatoes. Season with paprika powder, some salt, and pepper, and bring everything to a boil. Reduce the heat and let cook over medium-low heat for about 20-25 minutes until the potatoes are done. If your chorizo is very fatty you might end up with a lot of fat collecting on the surface of the soup – remove with a spoon if you don’t like that. When the soup is done use an immersion blender or potato masher to mash/purée some of the potatoes and beans – just a few to get a creamier soup. Serve immediately, sprinkled with some chopped parsley (optional).