Ribollita with chorizo & wine

For a non-soupie I make a lot of stews and soups. This soup is one I dusted off because it's that good and super quick! This bread soup whips up in no time but tastes like it was simmering all day. I did give it a bit of a Spanish twist because I like a good ole twist...

Ribollita
Olive oil
Garlic
Onion
Carrots
Celery
2 cans cannellini beans
Chestnut mushrooms
Chicken stock
1 carton soffritto (or tomato puree)
Chorizo, sliced and halved
Red wine
Old bread, hand torn
Fresh basil
Parmesan

I did not add measurements, because heck I don't use any, but more importantly this soup uses whatever you have, in whatever quantities you have on hand.

Heat the oil and cook the chorizo and bay leaves till fragrant and the oil turns red. Add the garlic, onion, carrots, celery, mushrooms, and saute until softened. Deglaze with a good glug of red wine (a bottle sits right next to my stove at all times..). 

Add the beans with their liquid, stock, and soffritto. Season with salt and pepper. Bring to a boil. Stir in bread (mine was a hard as nails week old loaf of choice ciabatta from De mannen van Deeg) and let simmer. Cook until bread softens and soup thickens. Stir in ripped basil leaves. Bowl up (mine are the beautiful braille bowls from Petite Friture) and top with parmesan and more fresh basil.