1 lb dried kidney beans, rinsed (I used canned pinto and black beans)
4 tblsp extra-virgin olive oil, divided
2 cups coarsely chopped onion
1 cup coarsely chopped celery
2 tblsp tomato paste
7 cups low-sodium chicken stock
1 tsp salt
1/2 tsp coarsely ground black pepper
1/2 tsp paprika
1/2 cup loosely packed chopped parsley
1 1/2 cups canned tomato puree
8 oz. (1 link) chorizo sauce (suggest 6 links and using 1/2 andouille sausage)
1 1/2 cups elbow macaroni (use 2+)
1 tblsp red wine vinegar
Place beans in bowl, add cold water to cover, and let soak overnight. The next day, drain beans and rinse under cold running water. Set aside.
Heat 3 tblsp of the olive oil in a Dutch oven or heavy-bottomed pot over medium heat. Add onion and celery and saute until translucent, 5 to 7 minutes. Whisk tomato paste with chicken stock and add to pot. Add salt, pepper, paprika, parsley, tomato puree, and drained beans (if using canned I suggest waiting until you add chorizo to add beans) and stir with wooden spoon to mix. Cover and bring to a boil over medium heat, stirring occasionally. Reduce heat to low and simmer, covered, for 1 hour.
Heat remaining tablespoon oil in a frying pan over high heat. Add chopped chorizo and cook about 15 minutes, or until slightly crispy.
Add cooked chorizo and browned bits from the bottom of the pan (and canned beans), to soup pot. Cover and continue cooking another 30 minutes. Add macaroni and vinegar. Simmer, covered, another 30 minutes, stirring occasionally, until beans are tender. If beans are still a little firm, continue cooking 15 minutes more. Store leftover soup in a covered container in the refrigerator.