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Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Active: 20 minTotal: 35 min

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.

Tags

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 - 1 Tbsp, chopped
  • Garlic - 2 cloves, crushed
  • Butter - 2 Tbsp
  • Parmesan - 2 Tbsp, grated
  • Baguette or ciabbata - 4 oz

Nutrition Facts

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

  1. For bread & soup | Parsley / Garlic - Prep as directed. (Can be done up to 4 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 butter.
  4. Tomatoes - Drain.
  5. White beans - Rinse and drain.

Make

  1. Heat up oven to 375F / 191C. 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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Reviews

This meal has 76 reviews

Second time making this. It's so easy and delicious. Will be on a rotation in winter with this.

By: Celeste
Posted: Mar 22, 2017
Diet: Original

Used cooked sausage. Added cayenne and smoked paprika. Delicious! Broccoli was good but seemed unnecessary.

By: Sundi
Posted: Mar 08, 2017
Diet: Paleo

Any meal that gets my 19 month old to clear his plate is a 5 star meal in my book! The only change I made was an extra can of beans. Also, I bought ground italian sausage the second time around so I didn't have to mess with the casings.

By: Elizabeth
Posted: Jan 18, 2017
Diet: Original

Really good! Did not drain the tomatoes and added a little more chicken stock than was called for. Bread definitely not needed but is a nice addition. This soup does have a bit of a kick to it. -R

By: Rachel
Posted: Jan 09, 2017
Diet: Original

I was not looking forward to this soup but what a wonderful surprise! It was full of flavour and delicious

By: JENNY
Posted: Jul 13, 2016
Diet: Original

So easy and delicious - quite filling, too!

By: Amy
Posted: Apr 19, 2016
Diet: Original