- 1 pack plant-based sausages, sliced on the round. Try these from Bean Supreme
- 1 small brown onion, diced
- 500g frozen spinach
- 4 cloves garlic, crushed
- 3 cups vegetable stock
- 400g tin chopped tomatoes with no added salt
- 400g tin white beans, rinsed and drained
- Black pepper
- To serve: Toasted sourdough bread, fresh parsley leaves and chilli flakes
White bean, vegie sausage and spinach stew
Serves: 6
Prep: 5
Cook: 30
Ingredients
Method
- Add the plant-based sausage slices into a large soup pot and cook over medium-high heat for about 6-8 minutes, until lightly browned, and cooked through.
- Add the onion and stir into the sausage slices until softened slightly.
- Add the spinach, garlic and vegetable stock and cook, stirring occasionally for approx. 5 minutes to soften the garlic.
- Add the tomatoes and beans to the pot. Stir to combine and season with black pepper to taste.
- Bring the soup to a boil then reduce the heat to medium-low and simmer 10 minutes.
- Serve with bread, fresh parsley and chilli flakes if desired.
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