Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Name: Italian Sausage and Chard White Bean Soup
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 Italian sausage, uncooked; 2 1/2 cups Stock, chicken; 1 Bay leaves; 1/2 tsp Oregano, dried; for serving Cheese, Parmesan; 1 Tbsp Parsley, chopped; 2 cloves Garlic, crushed; 2 Tbsp Butter; 2 Tbsp Parmesan, grated; 4 oz Baguette or ciabbata

Active: 20 min Total: 35 min

Original GF Paleo Vegetarian

Italian Sausage and Chard White Bean Soup

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:

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

Prep

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

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Make

Heat up oven to 375F / 191C. 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 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, 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.
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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