Italian Cannellini Stew

Peel and chop the carrots into thin rounds. Peel and chop the onion. Chop the celery. Mince garlic.

Slice the vegan sausage into half inch rounds. Place a large pot over medium-high heat and add 2 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 5 cups water; stir to combine.

Squeeze the juice from 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 stew with 2½ 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. Soup’s on!