ITALIAN CANNELLINI STEW


Simple, quick, nutritious and delicious. This yummy one pot stew is chock full of veggies, greens, beans and vegan sausages. If you dont like vegan sausages, leave them out or add potatoes. I love herbs du provence, but if it isn't something you keep on hand, use Italian seasonings or make your own blend with 1/4 tsp each thyme, savory(or sage/poultry seasoning), oregano, rosemary, marjoram, parsley and an optional 1/8 tsp of fennel and lavender is you have it. No rules, just yum.

INGREDIENTS

4 vegan Italian sausages, sliced

1 onion, chopped

3 garlic cloves, minced

3 carrots, sliced

2 celery stalks, sliced

1 lemon

2 tsp herbs de Provence

1/3 cup white wine(optional)

3 Tbsp tomato paste

6 cups "no chicken" vegetable broth

1bay leaf

15 oz can cannellini beans, drained and rinsed

3 zucchini, sliced in 1/4 moons

1 bunch kale, destemmed & chopped

Vegan parmesan cheese

Red chili flakes

DIRECTIONS

1. Heat 1 Tbsp olive oil in a large pot/dutch oven over medium-high heat. Once hot, add the sliced sausage and cook until browned, tossing occasionally, about 3 to 5 minutes. Remove from pot, set aside.


2. Add another 1Tbsp oil to pot, then add onion, garlic, carrots and celery. Sauté until softened, approximately 5 minutes. Season well with salt and pepper. Add the herbs de Provence and cook 1 minute to release aromatics. Pour in wine if using and continue to cook until most of the liquid evaporates. Add tomato paste, broth, bay leaf and 1 tsp salt. Bring to a boil, cover and reduce heat to medium-low. Simmer until vegetables are tender, approximately 10 minutes.


3. Add beans, kale and zucchini. Return to boiling, cover and reduce heat to simmer and cook until vegetables are tender, another 5-7 minutes. Remove from heat.


4. Return sausage to pot and squeeze the juice from 1/2 lemon in. Season with 1 tsp salt and a pinch of pepper.


5. Serve topped with vegan parmesan, red chili flakes and serve with crusty bread.


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