How to make
2 tbsp (30 mL)olive oil, divided
1 pkg (400 g)PC® Plant-Based Sweet Italian Sausages (4 sausages)
1small onion, finely chopped
1carrot, thinly sliced
1stalk celery, thinly sliced
2cloves garlic, minced
1small bunch Swiss chard, thick stems removed and leaves thinly sliced (about 8 cups/2 L)
1 pkg (1 L)PC® Plant-Based Beefless Broth
1 can (540 mL)white kidney beans, drained and rinsed
1/4 tsp (1 mL)black pepper
2 tbsp (30 mL)fresh parsley, finely chopped
How to make
- Step 1
Heat 1 tbsp (15 mL) oil in large saucepan over medium-low heat. Cook sausages, turning frequently, until browned and cooked through, 12 to 14 minutes. Transfer to cutting board. Let cool slightly. Cut into ½-inch (1 cm) thick rounds. Set aside.
- Step 2
While sausages are cooling, heat remaining 1 tbsp (15 mL) oil in same saucepan over medium-high heat. Cook onion, carrot, and celery, stirring occasionally, until softened, 6 to 8 minutes. Add garlic; cook, stirring, until fragrant, 30 seconds to 1 minute.
- Step 3
Add Swiss chard; cook, stirring occasionally, just until wilted, 2 to 3 minutes. Add broth; bring to a boil. Reduce heat to a simmer. Stir in beans, pepper, and sausages. Cook 5 minutes. Remove from heat. Stir in parsley.
- Try this:
Serving a smaller bunch? Freeze leftovers in convenient single-serving portions in resealable freezer bags or airtight containers for up to 1 month.