Italian Butter Bean Stew with Crispy Sausage & Parmesan Kale

Italian Butter Bean Stew

with Crispy Sausage & Parmesan Kale

dinner

Vegan Sausage Tomatoes Root Vegetables Lemon Leafy Greens Kale Fruit Crimini Mushroom Brown Rice Beans/Legumes Soup Dinner Italian Soy-Free Nut-Free High-Protein Chef's Choice
SERVINGS
2
PREP & COOK TIME
40 min
CALORIES
640
FAT
12g
CARBOHYDRATES
88g
PROTEIN
43g

MAIN INGREDIENTS

  1. ⅓ cup wild rice blend
  2. 3 garlic cloves
  3. 1 onion
  4. 4 oz cremini mushrooms
  5. 2 oz curly kale
  6. 13.4 oz butter beans
  7. 2 vegan Italian sausages
  8. 1 tsp New England seasoning
  9. 2 tbsp tomato powder
  10. 4 tsp vegetable broth concentrate
  11. 1 lemon
  12. 2 tbsp vegan parmesan
  13. 2 tbsp + 2 tsp olive oil*
  14. Salt and pepper*
  15. *Not included
  16. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot
  • Small saucepan with lid

INSTRUCTIONS

1
Cook the wild rice

Add wild rice, 1 cup water, and pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until water is absorbed and grains are tender, 27 to 30 minutes.

2
Prepare the produce

Peel and thinly slice the garlic. Peel and dice the onion. Thinly slice cremini mushrooms. Destem kale and roughly chop the leaves. Drain and rinse the butter beans. Remove sausages from the casing and thinly slice.

3
Cook the aromatics

Heat 1 tbsp olive oil in a large pot over medium-high heat. Add diced onion, sliced cremini mushrooms, and a pinch of salt and pepper. Cook, stirring often, until softened, 3 to 5 minutes. Add sliced garlic, New England seasoning, tomato powder, and 3 tbsp water, and cook until fragrant, 1 minute.

4
Add the beans

Add butter beans, vegetable broth concentrate, and 2½ cups water to the pot. Halve the lemon, cut one half into wedges, and squeeze other half over the pot, dropping lemon half in the broth afterwards. Bring stew to a simmer and cook, stirring occasionally, 10 to 12 minutes.

5
Prepare the sausage & kale

Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add sliced sausage and cook until browned, 3 to 5 minutes. Add chopped kale and cook until bright green and wilted, 3 to 5 minutes. Add parmesan cheese, toss, and season with salt and pepper.

6
Serve

Add cooked wild rice to the stew and stir. Ladle Italian butter bean stew into large bowls. Top with crispy sausage and parmesan kale and serve with lemon wedges.Tuck in!