1400 700 vegan italiancannellinibeanstew horizontal

Italian Cannellini Bean Stew

with Mustard Greens & Parmesan

dinner

Vegan Sausage Root Vegetables Lemon Leafy Greens Fruit Carrot Beans/Legumes Soup Dinner American Soy-Free Nut-Free High-Protein Comfort Foods
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
520
FAT
11g
CARBOHYDRATES
64g
PROTEIN
38g

MAIN INGREDIENTS

  1. 1 onion
  2. 2 garlic cloves
  3. 1 carrot
  4. 1 celery stalk
  5. 4 oz mustard greens
  6. 1 lemon
  7. 13.4 oz cannellini beans
  8. 2 vegan Italian sausages
  9. 1 tsp herbs de Provence
  10. 4 tsp vegetable broth concentrate
  11. 1 tbsp soy-free vegan parmesan
  12. 1 tbsp + 1 tsp (2 tbsp + 2 tsp) olive oil*
  13. Salt and pepper*
  14. *Not included
  15. For full ingredient list, see Nutrition
  16. Directions for 4 servings indicated in parentheses
Allergens: wheat
Nutrition

TOOLS

  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Peel and dice the onion(s). Peel and mince the garlic. Peel and slice the carrot(s) into rounds. Slice the celery. Cut tough stems off the mustard greens and chop the leaves. Halve the lemon(s), juice one half (1 lemon), and cut one half (1 lemon) into wedges. Drain and rinse the cannellini beans.

2
Crisp the sausage

Remove sausages from the packaging and slice into rounds. Heat 1 tbsp (2 tbsp) olive oil in a large pot over medium-high heat. Add the sliced sausage and cook until browned, 3 to 5 minutes. Transfer crispy sausage to a plate and cover to keep warm.

3
Begin the stew

Return the pot to medium-high heat with 1 tsp (2 tsp) olive oil. Add diced onion, minced garlic, sliced carrot, and sliced celery, and cook until softened, 3 to 5 minutes. Add cannellini beans, herbs de Provence, vegetable broth concentrate, and 2 cups (4 cups) water and stir to combine. Bring the stew to a boil and reduce heat to medium. Simmer until vegetables are tender, 4 to 6 minutes.

4
Add the greens

Add the chopped mustard greens to the pot and simmer until just tender, another 3 to 5 minutes. Remove pot from heat and add lemon juice, ½ tsp (1 tsp) salt, and a pinch of pepper.

5
Serve

Ladle the Italian cannellini bean stew into large bowls. Top with crispy sausage and sprinkle with parmesan. Serve with lemon wedges. Buon appetito!