Italian Cannellini Bean Stew with Mustard Greens & Parmesan

Italian Cannellini Bean Stew

with Mustard Greens & Parmesan

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dinner

Chef's Choice Comfort Foods Winter Recipes Fall Recipes Quick and Easy Nut-Free High-Protein Soy-Free Leafy Greens Root Vegetables Beans/Legumes Appetizer Soup Dinner Italian
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SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
490
FAT
7g
CARBOHYDRATES
80g
PROTEIN
35g

MAIN INGREDIENTS

  1. 1 carrot
  2. 1 onion
  3. 1 celery stalk
  4. 2 cloves garlic
  5. 1 lemon
  6. 6 oz vegan Italian Sausage
  7. 1 can cannellini beans
  8. 1 tsp herbs de Provence
  9. 2 tbsp tomato paste
  10. 2 packets vegetable broth
  11. 4 oz mustard greens
  12. 2 tbsp vegan parmesan
  13. 1 tbsp olive oil*
  14. Salt and pepper*
  15. *Not Included
  16. For full ingredient list, see Nutrition
Allergens: wheat
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prep the vegetables
Peel and slice the carrots into thin rounds. Peel and chop the onion. Chop the celery. Mince the garlic. Halve the lemon and cut half into wedges.
2
Cook the “sausage”
Slice the Italian “sausage” into ½ inch rounds. Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the “sausage” and cook until browned, tossing occasionally, about 3 to 5 minutes. Transfer “sausage” to a plate and cover to keep warm.
3
Begin the stew
Return the pot to medium-high heat. Add the sliced carrots, chopped onion, chopped celery, and minced garlic and cook, until softened, about 3 to 5 minutes. Drain and rinse the cannellini beans and add to the pot. Add the Herbs de Provence, tomato paste, vegetable broth concentrate, and 2 cups water and stir to combine. Bring stew to a boil and then reduce heat to a simmer.
4
Build the flavor
Remove tough stems from the mustard greens and chop the leaves. Add the mustard greens to the pot and simmer until vegetables are just tender, another 3 to 5 minutes. Squeeze the juice from half of the lemon into the pot, dropping the lemon half in the broth afterward.
5
Serve
Season stew with 1 tsp salt and a pinch of pepper. Ladle the Italian cannellini stew into large bowls. Top with crispy “sausage” and sprinkle with parmesan. Serve with lemon wedges.