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Vegan Cannellini and “Sausage” Stew

Vegetarian Cannellini and "Sausage" Stew

Vegan Cannellini and

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By Mama Veggie Serves: 6-8
Prep Time: 15 minutes Cooking Time: 1 hour

This Vegan Cannellini and "Sausage" Stew is really delicious, and it can be made in a single skillet for easy clean up. It freezes well so you can make larger batches for even easier weekday meals.


  • 3 T. olive oil
  • 2 stalks celery, cleaned and finely chopped
  • 2 large carrots, peeled and finely chopped
  • 1 small white onion, finely chopped
  • 3 cloves garlic, peeled and finely chopped
  • 1 package vegan Beyond Sausage, Italian flavor, crumbled (note, if you have a different but similar meat free large "sausage" link variety, this will work just as good.)
  • 3 c. vegetable stock
  • 2 t. oregano, dried
  • 2 t. rosemary, dried
  • 1 t. crushed red pepper flakes
  • 2 cans (15 oz.) cannellini beans, drained and rinsed
  • 1 can (15 oz.) cannellini beans, pureed with liquid from can
  • 3 large kale leaves, tough stems removed and cut into bite-sized pieces
  • Salt and pepper, to taste
  • Garnish
  • ¼ c. fresh parsley, chopped
  • Vegan Parmesan cheese, shaved (I find it at Whole Foods)



In a heavy bottomed pan, heat olive oil over medium-high heat. Add celery, carrots, onions, and garlic to pan and sauté until tender.


Add crumbled vegan sausage to skillet and cook until browned on all sides. Add vegetable stock. Bring to a boil, and then reduce heat to medium-low. Add oregano, rosemary and crushed red pepper flakes.


Add whole and pureed white beans to skillet. Cover and simmer for 20-25 minutes, stirring occasionally. Add kale and simmer another 15-20 minutes. If soup is too thick, add more stock to thin. If it is too thin, continue cooking until desired consistency is reached.


Garnish with chopped fresh parsley and shaved vegan Parmesan cheese, and serve with crusty Italian bread.

Vegetarian Cannellini and "Sausage" Stew
Vegetarian Cannellini and “Sausage” Stew

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