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Italian Sausage and Chard White Bean Soup
with parmesan garlic bread

Active: 25 min Total: 35 min

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.

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 - 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
Amount Per Serving
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Prep

  1. Parsley / Garlic (for bread and soup) - Prep as directed. (Can be done up to 3 days ahead)
  2. Onions / Chard / Mushrooms - Prep as directed. (Can be done up to 3 days ahead)
  3. 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.
  4. Tomatoes - Drain.
  5. Beans - Drain and rinse.

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Make

  1. Heat oven to 375F / 191C degrees. Place bread onto a sheet pan and bake for 10 to 12 minutes, until 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 (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.
  4. 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!

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (161)
Gluten-free (9)
Paleo (10)
Vegetarian (13)

57 reviews

This soup is one of my absolute favorites. I’ve made this soup many times now and it will continue to be a soup that I circulate in the colder months over the years. It’s hearty, delicious, and full of flavor! I use an onion chopper gadget to cut the mushrooms into uniform pieces which I think helps distribute their flavor better in the soup.

By: Rachel
Posted: Oct 01, 2019
Diet: Original
0 Helpful

I will marry this recipe!

By: Mike
Posted: Oct 17, 2017
Diet: Original
0 Helpful

awesome! We used jalapeno sausage to add some spice - it was great

By: Mike
Posted: Mar 07, 2017
Diet: Original
0 Helpful

Yum. Everyone loves this. We usually skip the bread though. I included one pound of sausage and extra 1/2 cup of broth (because I had it on hand) -- and it was fine!

By: Karin
Posted: Dec 12, 2016
Diet: Original
0 Helpful

I made it with chicken sausage and added tortellini! We loved it.

By: Jenny
Posted: Dec 05, 2016
Diet: Original
0 Helpful

Very good. Balanced and flavorful (though it did require a good bit of salt).

By: Sam
Posted: Dec 01, 2016
Diet: Original
0 Helpful