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Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Active: 30 min Total: 30 min
This is a classic Cook Smarts soup that is hearty and packed with greens. It also comes together quickly with minimal prep. Serve it with an easy homemade garlic bread on the side. The last time we featured this soup was in November 2017.
Tags

Ingredients

Metric
Servings:
4
Italian Sausage and Chard White Bean Soup:
  • 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
Parmesan Garlic Bread:
  • Parsley (opt) - 3 sprigs, chopped
  • Garlic - 2 cloves, crushed
  • Butter - 2 Tbsp
  • Cheese, Parmesan - 2 Tbsp, grated
  • Baguette, gluten-free - 8 oz (1/3 to 1/2 a loaf)

Nutrition Facts

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Prep

  1. 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)
  2. 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)
  3. 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.
  4. Tomatoes - Drain tomatoes.
  5. Beans - Drain and rinse.

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Make

  1. Heat oven 375F / 191C degrees.
  2. When oven is hot, place bread onto a sheet pan and bake until golden, 10 to 12 minutes.
  3. 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.
  4. 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.
  5. Stir in beans and chard leaves. Cook for another 5 minutes and then season to taste with some salt and pepper. Remove bay leaf.
  6. 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.

Nutrition Facts

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Reviews

Ratings

Original (39)
Gluten-free (2)
Paleo (1)
Vegetarian (8)

27 reviews

Easy, nice vegetables, good flavor. Will add a Parmesan rind to pot next time.

By: Jennifer
Posted: Nov 07, 2021
Diet: Original
0 Helpful

As noted, you need about 25% more stock than indicated and I tend to salt just a little as I go (and use low sodium ingredients). This does not need any additional salt to bring flavors forward.

By: Josh
Posted: Oct 24, 2021
Diet: Original
0 Helpful

Used kale instead of chard

By: Stefanie
Posted: Jan 19, 2021
Diet: Original
0 Helpful

Doubled the stock and italian sausage, as well as the garlic and oregano. Used kale instead of chard. Worked well with turkey italian sausage.

By: Kristine
Posted: Jul 19, 2020
Diet: Original
0 Helpful

Made this without mushrooms and it was a hit. A great soup for colder days.

By: Teresa
Posted: Jun 20, 2020
Diet: Original
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.

By: T
Posted: Jan 21, 2020
Diet: Vegetarian
0 Helpful