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

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

  1. 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.
  2. Add onion and shallots to pan and saute for 3-5 minutes or until onions start to become transparent.
  3. 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.
  4. While the soup simmers, prepare seitan as instructed by the packaging. Set aside.
  5. Once beans are cooked through, add carrots, seitan, and kale. Simmering about 15 minutes or until carrots are cooked and kale has wilted.
  6. Adjust seasoning throughout cooking by adding more spices, additional veggie bouillon, and olive oil.
  7. 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!