Heat olive oil in a large pot over medium heat, then cook the chorizo slices until browned and the fat has rendered, about 4 minutes. You should see deeper red-brown edges on the rounds and a glossy layer of drippings in the pot.

Sauté the onion and bell pepper in the chorizo drippings for 4-5 minutes over medium heat. Stir until softened and fragrant, with a light golden color at the edges.

Add the garlic and cook for 1 minute. Keep it moving so it becomes fragrant without browning.

Stir in the smoked paprika, cumin, and turmeric, then cook for 1 minute. The mixture should darken slightly and smell smoky and warm.

Add the diced tomatoes and chicken broth, then bring to a simmer. Small bubbles should steadily break the surface.

Add the cubed potatoes and simmer for 15-20 minutes until tender. A knife should slide through the largest cubes with little resistance.

Add the white beans and the browned chorizo, then simmer for 5 more minutes. The broth should look cohesive and the beans should be warmed through.

Season with salt and pepper to taste. Adjust gradually until the flavors pop without tasting flat.

Garnish with fresh parsley and drizzle with a little olive oil. Finish with a bright green parsley sprinkle and a glossy top sheen.