Italian Sausage and Chard White Bean Soup
with parmesan garlic bread
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 2019.
- Parsley - 1 Tbsp, chopped
- Garlic - 2 cloves, crushed
- Butter - 2 Tbsp
- Cheese, parmesan - 2 Tbsp, grated
- Baguette or ciabatta - 8 oz
- Parsley - 1 Tbsp, 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 (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)
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 parmesan cheese (portion for soup) if you'd like. Enjoy with garlic bread on the side.
Holy cow this is phenomenal. Added a touch of balsamic vinegar at the end for a little more acidity and it was perfect.1 Helpful
The parmesan at the end really brought this together. Warming and comforting, I love this kind of soup. And it was fun to have garlic bread with it.0 Helpful
Great soup0 Helpful
Excellent combo of yummy, nourishing, and quick0 Helpful
Would make the soup w/o the choyrizo. garlic bread was great!0 Helpful
This was warming and filling while also feeling surprisingly fresh and light! We loved it (and the garlic bread was extra yummy and easy).0 Helpful
Easy soup with excellent flavor0 Helpful