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

Simple and packed with nutrients, this soup is great for the transition to cooler weather. The beans make it feel hearty, the sausage lends it a deep savory flavor and the chard cooks down enough that you barely realize you're eating something so healthy. This is a classic Cook Smarts soup that always gets great reviews from our community.

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 (for bread and soup) / Garlic (for bread and soup) - If prepping right before cooking, get oven heating first. Prep as directed. (Can be done up to 5 days ahead)
Onions / Chard / Mushrooms - Prep as directed. Store onions, chard stems and mushrooms in one container. Store chard leaves separately. (Can be done up to 3 days ahead)
Prep garlic bread - Heat butter in microwave just until soft, 10 to 20 seconds. Mash garlic with butter, cheese and parsley. Slice bread open lengthwise, and spread on garlic butter.
Tomatoes - Drain tomatoes.
Beans - Drain and rinse.

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Make

Heat oven 375F / 191C degrees.
When oven is hot, place bread onto a sheet pan and bake until golden, 10 to 12 minutes.
Heat a Dutch oven over medium-high heat. Add 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, stock, bay leaf and oregano. Cover and bring to a boil.
Stir in beans and chard leaves. Cook for another 5 minutes and then season to taste with some salt and pepper. Remove bay leaf.
Ladle soup into individual bowls and top with parsley and some cheese if you'd like. Enjoy with garlic bread on the side.

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