One Of The Best Italian Cannellini Stew

With Mustard Greens & Parmesan

A dietary staple in Italian cuisine, cannellini beans bring tremendous flavor to this soup. Great quality ingredients don’t need and shouldn’t be covered up with fancy garnishes or extraneous flavors.

It’s a super healthy, nutritious, quick and easy meal which is ready in less than 15 minutes. A kind of recipe that is packed with flavor, healthy protein and fiber, and only contains a handful of ingredients. This is great if you are really busy and want to eat healthily.

Italian cannellini stew is one of those meals that you don’t forget quickly but a wonderful reminder to keep things simple in the kitchen whenever possible!

Italian Cannellini Stew

Nicole Kearsley
Don’t let the number of ingredients intimidate you, this stew is really quick and easy, plus it cooks up in one pot. A delicious vegan version of an Italian classic.
5 from 2 votes
Prep Time 5 mins
Cook Time 25 mins
Total Time 30 mins
Course Main Course
Cuisine Italian, Vegan
Servings 2 Servings


  • 3 ounces Carrot
  • 1 Onion
  • 1 stalk Celery
  • 1 clove Garlic
  • 6 ounces Vegan Sausage
  • 1 can Cannellini Beans
  • 1 teaspoon Herbs De Provence
  • 2 tablespoons Tomato Paste
  • 1 cup Vegetable Broth
  • 1 Lemon
  • 6 ounces Zucchini
  • 5 ounces Mustard Greens
  • 1 bunch Basil Fresh
  • Vegan Parmesan


  • Peel and slice the carrot into thin rounds. Peel and chop the onion. Chop the celery. Mince garlic.
  • Remove the vegan sausage from the packaging and slice into half-inch thick rounds. Place a large pot over medium-high heat and add 1 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, vegetable broth, and 2 cups water; stir to combine.
  • Squeeze the juice from half of 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 the stew with 1 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 vegan parmesan and serve with remaining lemon. 


MAKE IT AHEAD: Make it a day ahead of time and it will taste even better when you’re ready to eat it.
*STORING: The cooled broth can be stored in an airtight container in the refrigerator for up to 3 days and the leftovers can be stored in an airtight container in the refrigerator for up to 5 days.
**FREEZING: This recipe is good when frozen for up to 3 months.
***SERVING: This recipe yields 38 grams of protein for each serving.
Keyword plant based, vegan

It’s the best thing you can do to avoid processed and junk food.

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