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Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Active: 20 minTotal: 35 min

This is one of those soups that's not too heavy, so perfect for early fall when you're still bridging those warm days / cool nights. The beans make it feel hearty, the sausage lends it a deep savory flavor, and the chard is so sweet and soft, you barely realize you're eating something so healthy.
Smarts: Heat this up with some grains and throw it into a thermos for a no-heat needed lunch. Eat it outside and enjoy some sun and the cool air.

Ingredients

Servings:
4
Metric
Italian Sausage and Chard White Bean Soup:
  • Parsley - 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 - 3 sprigs, chopped
  • Garlic - 2 cloves, crushed
  • Butter - 2 Tbsp
  • Cheese, Parmesan - 2 Tbsp, grated
  • Baguette or ciabatta - 8 oz

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. For bread & soup | Parsley / Garlic - Prep as directed. (Can be done up to 3 days ahead)
  2. For soup | Onions / Chard / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. Prep garlic bread - Mash garlic with butter, parmesan, and parsley. Slice bread open lengthwise, and spread on garlic butter.
  4. Tomatoes - Drain.
  5. White beans - Rinse and drain.

Make

  1. Heat up oven to 375F (191C) degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
  2. Heat a Dutch oven over medium-high heat. Add cooking 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.
  3. Add garlic, onions, chopped chard stems, and mushrooms to pot. Saute for ~3 minutes and then add in tomatoes, chicken stock, bay leaf, and oregano. Cover and bring to a boil.
  4. Add in beans and chard leaves. Cook for another 5 minutes and then season to taste with salt and pepper. Remove bay leaf before spooning into individual bowls and top with parsley. Enjoy with garlic bread! Soup can be served with parmesan if you’re a big cheese fan.

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Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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% Daily Value
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Reviews

This meal has 55 reviews

Too much chard for me!

By: Kristi
Posted: Oct 03, 2014
Diet: Vegetarian

We doubled all the recipes this week. I was a little unsure how all the chard and mushrooms would fit in my pot, but they all cooked down by the time I was adding the leaves in. Soup was great! My husband hates mushrooms, but I made this anyway and have been thoroughly enjoying it. We skipped the bread with all the leftovers, but the soup is very filling on its own with all the veggies and meat.

By: Katherine
Posted: Oct 03, 2014
Diet: Gluten-free

I used chicken sausage, and it totally surprised my hubby at how good it was (he is normally not a fan of chicken sausage). Also instead of chard, I just wilted several handfuls of spinach in at the very end. One of my favorite soups from cooksmarts!

By: Monica
Posted: Oct 03, 2014
Diet: Original

Delicious! Used spicy sausage and it added a lot of flavor. Will make this one again

By: Laura
Posted: Oct 02, 2014
Diet: Original

Added a few carrots that were left over from the stir fry earlier in the week. Used hot italian sausage.

By: Alex
Posted: Oct 02, 2014
Diet: Original

Loved how even though this recipe is very simple, it's also very flavorful and comforting. The paleo version is very healthy too with tons of veggies added!

By: Kaitlyn
Posted: Oct 02, 2014
Diet: Paleo