Here’s another great improv meal for you! Again, I’d recommend loosely following the recipe, but substituting ingredients as necessary. For example, if I’d had an entire onion – I’d have just used that, but instead I only had half of one, so I supplemented with a shallot and lots of garlic!
Improv Score: 4.5/5
White Bean, Kale, and Italian Seitan Sausage Soup
1 package of Italian seitan
1lb dry white beans (cannelloni, great northern, etc.)
4 leaves of kale (roughly chopped)
1/2 white onion (chopped)
1 shallot (chopped)
4 cloves of garlic (chopped)
3 carrots (chopped)
1 bay leaf
dried sage
dried rosemary
dried thyme
dried basil
dried fennel
salt & pepper
5 cups vegetable broth
5 cups water
pecorino romano cheese rind
pecorino romano cheese (for topping)
2 tbsp olive oil
- In a very large saucepan or dutch oven, warm oil on medium heat and saute garlic for about 30 seconds or until the scent has been released.
- Add onion and shallots to pan and saute for 3-5 minutes or until onions start to become transparent.
- Add broth, water, dry beans, bay leaf, dried spices (to your taste preference), and the cheese rind. Simmer for an hour or until beans are cooked through.
- While the soup simmers, prepare seitan as instructed by the packaging. Set aside.
- Once beans are cooked through, add carrots, seitan, and kale. Simmering about 15 minutes or until carrots are cooked and kale has wilted.
- Adjust seasoning throughout cooking by adding more spices, additional veggie bouillon, and olive oil.
- Remove bay leaf and cheese rind. Serve and top with extra shredded cheese.
Pro Tip: Cook a day in advance and reheat. The flavors and textures really come together!