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Italian Cannellini Stew

Nicole Kearsley
Simple, quick, nutritious and delicious. This yummy Italian stew is chock-full of veggies, greens, beans and a couple of vegan sausages.
5 from 4 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Main Course
Cuisine Italian, Vegan
Servings 2


  • 1 Onion chopped
  • 2 Garlic Cloves minced
  • 2 Carrot sliced
  • 1 Celery Stalk sliced
  • 1 Lemon
  • 1 can Cannellini Beans rinsed and drained
  • 2 Vegan Italian Sausages sliced
  • 1.5 teaspoon Herbs De Provence
  • 2 tablespoon Tomato Paste
  • 4 cups Vegetable Broth
  • 1-2 Zucchini sliced in 1/4 moons
  • 4 ounces Greens(Kale, Spinach, Chard) chopped
  • Vegan Parmesan Cheese


  • 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.
  • Add another 1Tbsp oil to the pot, then add onion, garlic, carrots, and celery; saute until softened, approximately 5 minutes. Add the cannellini beans, herbs de Provence, tomato paste and vegetable broth. Bring to a boil and reduce heat to medium. Simmer until vegetables are tender, approximately 7 to 8 minutes.
  • Add the chopped greens and zucchini to the pot and simmer until vegetables are just tender, another 3 to 5 minutes. Remove from heat. Return sausage to pot and squeeze the juice from 1/2 lemon in. Season with 1 tsp salt and a pinch of pepper.
  • Serve topped with vegan parmesan and crusty bread.


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.