Italian Countryside Stew with White Beans & Field Roast
This hearty, satisfying stew features creamy cannellini beans, apple-sage field roast sausage, and a beautiful mix of braising greens that include red Russian kale, mizuna, and arugula. This soup begs for garlic bread, so it comes with ciabatta for toasting (and buttering and "garlicking").
Servings
Produce
Garlic (Organic)
4 2 Clove
Yellow Onion (Organic)
1/2 0.25 Whole
Carrot (Organic)
4 2 oz
Celery (Organic)
3 1.5 oz
Braising Greens
6 3 oz
Bay leaves
1 0.5 Whole
Protein & more
Cannellini beans
2 1 Can
Apple sage field roast
1 0.5 Package
Naan, vegan
1 0.5 Package
Pantry items
Olive oil
2 1 tablespoon
Sea salt
1 0.5 teaspoon
Granulated Garlic
2 1 teaspoon
Vegan butter
2 1 tablespoon
Spice mix
Basil, dried
1/2 0.25 teaspoon
Chives, dried
1/2 0.25 teaspoon
Marjoram
1/2 0.25 teaspoon
Dried oregano
1/2 0.25 teaspoon
Parsley, dried
1/2 0.25 teaspoon
Rosemary, ground
1 0.5 teaspoon
Sage, ground
1 0.5 teaspoon
Dried thyme
1 0.5 teaspoon
Prep ahead (optional)
a. Chop celery into ¼”-thick slices. b. Chop braising greens bite-sized, leave small leaves whole. c. Peel carrots; cut ¼”-thick coins or dice. d. ¼” dice yellow onion. e. Mince garlic.
Instructions
1
Prep:
a. Preheat oven to 425º.
2
Cook Field Roast sausage:
a. In a large saucepan or dutch oven over medium-high heat, add 1-2 tbsp olive oil.
b. Add Field Roast sausage (slice into ½”-thick coins). Cook until caramelized, about 1-2 minutes each side. Set aside.
3
Cook soup:
a. In the same pan over medium-high heat, add garlic (mince), yellow onion (¼” dice), celery (¼”-thick slices), carrots (peel, ¼”-thick coins or dice), bay leaf (leave whole), and ½ tsp salt. Cook until onions are translucent, about 2-3 minutes.
b. Stir in Pugliese herb mix.
c. Add 5 cups water (2½ cups for 2-person portion) and cannellini beans (drain and rinse). Cover and bring to a low boil. Cook until carrots are fork-tender, about 12-15 minutes.
d. Stir in braising greens (chop bite-sized) until wilted, about 2-3 minutes.
e. Stir in Field Roast sausage. Salt to taste.
4
Toast garlic naan:
a. Brush naan with melted butter/vegan butter or olive oil; sprinkle with granulated garlic, if desired.
b. Add naan to the baking pan and toast in the preheated oven until warm; about 3 minutes.
5
Serve:
a. Divide soup among bowls.
b. Serve garlic naan alongside.
Chef's notes
To make this recipe gluten-free, omit the Field Roast sausage and replace the naan with your favorite gluten-free bread.
All spice mixes and dressings made by Inner Chef from scratch with organic ingredients, local when possible.
This week’s local ingredients across all Inner Chef meal-kits come from:
Gundermann Acres,
Wharton County, TX
Wharton County, TX
Fagan Family Farm
Lone Star Herbs,
League City, TX
League City, TX
G&S Groves,
Mission, TX
Mission, TX
The Farm Patch,
Pleasanton, TX
Pleasanton, TX
Kitchen Pride,
Gonzales, TX
Gonzales, TX
Fruitful Hill Farm,
Bastrop, TX
Bastrop, TX
J&B Farms,
Hondo, TX
Hondo, TX
Martinez Farms,
Pleasanton, TX
Pleasanton, TX
J&D Farms
Village Farms,
Marfa, TX
Marfa, TX