Italian Sausage & Chard White Bean Soup
Have you ever seen something (or someone) that you just absolutely fell heads over for? Perhaps that jacket from your favorite clothing store, or that triple chocolate cake in the bakery window that you just knew you had to have?
Call it love at first sight, if you’d like. If you have experienced this feeling, then you know what it’s all about. You can’t stop thinking about it, can’t stop wanting it, and will do anything to get it. We’re here to tell you of a similar feeling.
Love at first taste.
“I’m not a huge soup person, but this recipe totally turned my attitude around. Perfect for the cool, rainy night we are having!”
It’s that instant when you take your first bite of something delicious and it just makes you melt. All surroundings and sounds get blurred, and only you and the heavenly bite are all that exists. Time freezes. A moment of complete euphoria.
That, my friend, is what this week’s recipe is all about. It’s hard to believe that a soup can do that to you, but trust us, this soup has got it goin’ on. Even our Kitchen Heroes thought it was so delicious when we first introduced it back in late September, that we just had to put it on our recent “favorites menu.”
A recipe that boomerangs back that quickly is definitely here to stay.
This soup is chock full of ingredients that will delight every last one of your taste buds. White beans add heartiness to the dish, while the chard is so incredibly sweet and soft, you won’t believe that you are eating something so healthy. The earthy flavor of mushrooms in tandem with a tomato-based broth add so much umami-ness, you almost can’t stand it. Almost.
Even die-hard carnivores will be begging for seconds or thirds, because of the sausage that gives this soup a deep, savory flavor. Instant gratification. We chose a hot Italian sausage from the meat counter, and it was the perfect remedy for the approaching cold weather.
But don’t just take our word for it. Try this recipe out and experience “love at first taste” for yourself. We can tell that this is going to be one long-lasting relationship.
“Wow, wow and wowwww!! This is such a great flavorful soup! The garlic bread goes along with it very well. I usually hate bitter greens but this soup completely solves that!”
Enjoy with our quick and easy recipe for Parmesan Garlic Bread. This cheesy, buttery, and garlicky bread is perfect for dunking in the soup and making this a complete meal.
For More Smarts:
Give reheated leftovers a boost by adding your favorite cooked grains or pasta. This soup also makes for a delicious no-heat needed lunch, if you reheat before throwing into a thermos.
Put your knife skills to the test, as you mince parsley and dice onions. Here’s how:
Feel free to substitute chard with kale if you like. They both can be prepped the same way:
A Dutch oven conducts heat very well and helps the soup to cook evenly. A very good investment!
- Parsley – 6 sprigs, chopped
- Garlic – 2 cloves, crushed
- Onions (small) – 1, diced
- Chard – 1 bunch, leaves torn and stems chopped into 1/2″ pieces
- Brown mushrooms – 1/2 lb, sliced
- Diced tomatoes (14 oz) – 1 can, drained
- White beans – 1 can, rinsed and drained
- Cooking oil – 1 tbsp
- Italian sausage (uncooked) – 1/2 lb (Pick your favorite. We chose a hot Italian sausage from the meat counter)
- Chicken stock – 2 1/2 cups
- Bay leaf – 1
- Oregano (dried) – 1/2 tsp
- Parmesan (opt) – for serving
- Parsley / Garlic / Onions / Chard / Mushrooms – Prep as directed. (Can be done up to 3 days ahead)
- Tomatoes – Drain.
- White beans – Rinse and drain.
- 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.
- Soup can be served with parmesan if you’re a big cheese fan. Enjoy! (Preferably with a side of cheesy garlic bread.)