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Vegan Cannellini and “Sausage” Stew

Vegetarian Cannellini and "Sausage" Stew

Vegan Cannellini and

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Soups
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.

Ingredients

  • 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)

Instructions

1

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

2

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.

3

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.

4

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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