Italian Cannellini Stew
with Mustard Greens and Parmesan
- 3 oz carrot
- 1 onion
- 1 celery stalk
- 1 clove garlic
- 6 oz vegan sausage
- 1 can cannellini beans
- 1 tsp herbs de provence
- 2 tbsp tomato paste
- 8 oz Pacific Food Organic Vegetable Broth
- 1 lemon
- 6 oz zucchini
- 5 oz mustard greens
- Fresh basil
- 2 tbsp Follow Your Heart vegan parmesan
- 1 tbsp olive oil*
- Salt and pepper*
- *Not included
- **Allergens: Wheat
- Large pot
Peel and slice the carrot into thin rounds. Peel and chop the onion. Chop the celery. Mince garlic.
Remove the vegan sausage from the packaging and slice into half-inch thick rounds. Place a large pot over medium-high heat and add 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.
Return the pot to medium-high heat. Add the garlic, onion, carrot, and celery and cook, until softened, about 3 to 5 minutes. Drain and rinse the cannellini beans, and add to the pot. Also add the herbs de provence, tomato paste, Pacific vegetable broth, and 2 cups water; stir to combine.
Squeeze the juice from half of the lemon into the pot, dropping the lemon in the broth afterward. Bring stew to a boil and then reduce heat to a simmer.
Dice the zucchini. Remove the tough stems from the mustard greens and chop the leaves. Add the zucchini and mustard greens to the pot and simmer until vegetables are just tender, about 3 to 5 minutes. Season the stew with 1 tsp salt and a pinch of pepper.
Chop the basil leaves. Ladle the Italian cannellini stew into large bowls. Top with crispy sausage and chopped basil. Sprinkle with Follow Your Heart vegan parmesan and serve with remaining lemon. Soup’s on!