White Bean Soup with Soyrizo and Chard
with parmesan garlic bread

Name: White Bean Soup with Soyrizo and Chard
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 6 sprigs 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 Soyrizo; 2 1/2 cups Stock, any type; 1 Bay leaves; 1/2 tsp Oregano, dried; for serving Cheese, Parmesan; 3 sprigs Parsley, chopped; 2 cloves Garlic, crushed; 2 Tbsp Butter; 2 Tbsp Cheese, Parmesan , grated; 8 oz Baguette or ciabatta

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

This soup first appeared in our 9/29/14 meal plan and it was so loved, we're bringing it back. Folks felt it was so hearty that the garlic bread wasn't even needed - so completely up to you whether to include or not.
Smarts: Feeling lazy? Sub baby spinach for the chard for less prep.

Ingredients

Metric

Servings:

White Bean Soup with Soyrizo and Chard:

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
Soyrizo - 1/2 lb
Stock, any type - 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

Prep

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

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Make

Heat up oven to 375F (191C) degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until bread is golden.
Heat a Dutch oven over medium-high heat. Add cooking oil and then soyrizo (removed from its casing) to heated oil. Saute for 2 to 3 minutes.
Add garlic, onions, chopped chard stems, and mushrooms to pot. Saute for ~3 minutes and then add in tomatoes, vegetable broth, bay leaf, and oregano. Cover and bring to a boil.
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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