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; 3 sprigs Parsley, chopped; 2 cloves Garlic, crushed; 2 Tbsp Butter; 2 Tbsp Cheese, Parmesan , grated; 8 oz Baguette or ciabatta

Active: 25 min Total: 35 min

Original GF Paleo Vegetarian

Italian Sausage and Chard White Bean Soup

This soup has been a long-time favorite in our community, so with the weather getting cooler, we're bringing it back. We often hear that it is plenty filling even without the garlic bread, so feel free to skip that element if you'd like.
Smarts: Short on time? 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 - 3 sprigs , chopped
Garlic - 2 cloves , crushed
Butter - 2 Tbsp
Cheese, Parmesan - 2 Tbsp , grated
Baguette or ciabatta - 8 oz

Prep

Parsley / Garlic (for bread and soup) - Prep as directed. (Can be done up to 3 days ahead)
Onions / Chard / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
Prep garlic bread - Mash garlic (the portion for the bread) with butter, parmesan and parsley (portion for the bread). Slice bread open lengthwise, and spread on garlic butter.
Tomatoes - Drain.
Beans - Drain and rinse.

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Make

Heat oven to 375F / 191C degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until 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 (the portion for the stew), 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 some salt and pepper. Remove bay leaf before spooning into individual bowls and top with parsley and parmesan (if using). Enjoy with garlic bread!

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