Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Name: Italian Sausage and Chard White Bean Soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Tbsp Parsley, chopped; 2 cloves Garlic, crushed; 2 Tbsp Butter; 2 Tbsp Cheese, parmesan, grated; 8 oz Baguette or ciabatta; 1 Tbsp Parsley, chopped; 2 cloves Garlic, chopped; 1 Onions, medium, diced; 1 bunch Chard, any type, leaves torn and stems chopped into 1/2" pieces; 1/2 lb Mushrooms, brown, sliced (look for pre-sliced); 1 can Tomatoes, diced (14 oz / 397 g), drained; 1 can Beans, cannellini or butter (14 oz / 397 g), drained and rinsed; 1 Tbsp Oil, cooking; 1/2 lb Italian sausage, uncooked; 2 1/2 cups Stock, chicken; 1 Bay leaves; 1/2 tsp Oregano, dried; for serving Cheese, parmesan

Active: 30 Total: 30

Original GF Paleo Vegetarian

Italian Sausage and Chard White Bean Soup

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.

Ingredients

Metric

Servings:

Parmesan Garlic Bread:

Parsley - 1 Tbsp , chopped
Garlic - 2 cloves , crushed
Butter - 2 Tbsp
Cheese, parmesan - 2 Tbsp , grated
Baguette or ciabatta - 8 oz

Italian Sausage and Chard White Bean Soup:

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

Prep

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.

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Make

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.

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