Heat the olive oil in a large pot over medium heat, then add the sliced Spanish chorizo and cook until browned and the fat has rendered, about 4 minutes (you should see red-orange oil pooling). Remove the browned chorizo and set it aside.

Sauté the diced onion and red bell pepper in the chorizo drippings over medium heat for 4-5 minutes, stirring until softened. Add the minced garlic and cook for 1 minute until fragrant.

Stir in the smoked paprika, cumin, and turmeric, cooking for 1 minute to toast the spices (you should smell them and see slight darkening).

Add the diced tomatoes and chicken broth, then bring the mixture to a simmer (look for steady bubbling around the edges).

Add the cubed Yukon gold potatoes and cook for 15-20 minutes, stirring occasionally, until tender when pierced with a fork.

Add the drained white beans and the browned chorizo, then simmer for 5 more minutes so everything warms through and the flavors meld (you should see gentle bubbling).

Season with salt and pepper to taste, then garnish with fresh parsley and a drizzle of olive oil (finished soup should look glossy and deeply smoky).