Italian Sausage and Chard White Bean Soup
with parmesan garlic bread
- Parsley (opt) - 6 sprigs, chopped
- Garlic - 2 cloves, chopped
- Onions, medium - 1, diced
- Chard, any type - 1 bunch, leaves torn and stems chopped into 1/2" pieces
- Mushrooms, brown - 1/2 lb, sliced (look for pre-sliced)
- Tomatoes, diced (14 oz / 397 g) - 1 can, drained
- Beans, cannellini or butter (14 oz / 397 g) - 1 can, drained and rinsed
- Oil, cooking - 1 Tbsp
- Italian sausage, uncooked - 1/2 lb
- Stock, chicken - 2 1/2 cups
- Bay leaves - 1
- Oregano, dried - 1/2 tsp
- Cheese, Parmesan - for serving
- Parsley (opt) - 3 sprigs, chopped
- Garlic - 2 cloves, crushed
- Butter - 2 Tbsp
- Cheese, Parmesan - 2 Tbsp, grated
- Baguette or ciabatta - 8 oz
- Parsley (for bread and soup) / Garlic (for bread and soup) - If prepping right before cooking, get oven heating first. Prep as directed. (Can be done up to 5 days ahead)
- Onions / Chard / Mushrooms - Prep as directed. Store onions, chard stems, and mushrooms in one container. Store chard leaves separately. (Can be done up to 3 days ahead)
- Prep garlic bread - Heat butter in microwave just until soft, 10 to 20 seconds. Mash butter with garlic, cheese, and parsley (portions for bread). Slice bread open lengthwise and spread on garlic butter.
- Tomatoes - Drain tomatoes.
- Beans - Drain and rinse.
- Heat oven 375F / 191C degrees.
- When oven is hot, place bread onto a sheet pan and bake until golden, 10 to 12 minutes.
- Heat a Dutch oven over medium-high heat. Add oil and then Italian sausage (removed from its casing) to heated oil. Saute until sausage is golden, 4 to 6 minutes. Drain any fat from the pot.
- Add garlic (portion for soup), onions, chopped chard stems, and mushrooms to pot. Saute for ~3 minutes and then add in tomatoes, stock, bay leaf, and oregano. Cover and bring to a boil.
- Stir in beans and chard leaves. Cook for another 5 minutes and then season to taste with some salt and pepper. Remove bay leaf.
- Ladle soup into individual bowls and top with parsley (portion for soup) and some cheese if you'd like. Enjoy with garlic bread on the side.
Doubled the stock and italian sausage, as well as the garlic and oregano. Used kale instead of chard. Worked well with turkey italian sausage.0 Helpful
Made this without mushrooms and it was a hit. A great soup for colder days.0 Helpful
I like all of these ingredients, but not in this combination. If I were using soyrizo again, I'd take out the mushrooms & oregano. Alternatively, field roast makes an italian sausage that would make it more like the original version of the recipe.0 Helpful
I had never used soyrizo before and this was a great introduction. The garlic bread really made this meal. I added more tomatoes and stock, as some reviewers recommended. I would make it again, but it is more of a once-a-season meal for me.0 Helpful
This was delicious! All the flavors made me feel like I was eating a pizza soup. I used kale, and my family approved it as a delicious way to eat their greens!0 Helpful
A little spicy for the kids. Mixed with yogurt in their bowls and that helped. Based on other reviews, added in tomatoes without draining and about a cup more stock. Turned out a good consistency that way.0 Helpful