Italian Cannellini Bean Stew
with Mustard Greens and Parmesan
- 1 onion
- 2 garlic cloves
- 1 carrot
- 1 celery stalk
- 4 oz mustard greens
- 1 lemon
- 13.4 oz cannellini beans
- 2 vegan Italian sausages
- 1 tsp herbs de Provence
- 4 tsp vegetable broth concentrate
- 1 tbsp soy-free vegan parmesan
- 1 tbsp + 1 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see nutrition.
- Large pot
Peel and chop the onion. Peel and mince the garlic. Peel and slice the carrots into rounds. Slice the celery. Cut tough stems off the mustard greens and chop the leaves. Halve the lemon and cut one half into wedges. Drain and rinse the cannellini beans.
Remove sausages from the packaging and slice into rounds. Place a large pot over medium-high heat with 1 tbsp olive oil. Once hot, add the sliced sausage and cook until browned, tossing occasionally, about 3 to 5 minutes. Transfer crispy sausage to a plate and cover to keep warm.
Return the pot to medium-high heat with 1 tsp olive oil. Add the chopped onion, minced garlic, sliced carrot, and sliced celery and cook, until softened, about 3 to 5 minutes. Add the cannellini beans, herbs de Provence, vegetable broth concentrate, and 2 cups water and stir to combine. Bring the stew to a boil and reduce heat to medium. Simmer until vegetables are tender, about 4 to 6 minutes.
Add the chopped mustard greens to the pot and simmer until vegetables are just tender, another 3 to 5 minutes. Remove the pot from heat, and add the juice from just half of the lemon. Season the stew with ½ 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. Buon appetito!