In order to bring you the best organic produce, some ingredients may differ from those depicted.

Seitan sausage and white bean soup with chard

Vegetarian, <600 Calories, Protein Plus

2 Servings, 550 Calories/Serving

30 Minutes

Seitan is pure, hearty protein, a traditional Japanese ingredient derived from wheat, with more flavor and heft than tofu. It can be richly browned like chicken, in a fraction of the time. The Italian-sausage-style seitan in your box, from Upton’s Naturals, lends richness and spice to this robust (yet quick-cooking) white bean, chard and tomato soup. For balance, a good pinch of ground Aleppo chile, a mild Middle Eastern spice, gives the soup subtle heat.

In your bag

1 bag serves 2 (2 bags serve 4)

Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.

1 to 2 shallots
1 to 2 garlic cloves
½ pound chard
Fresh flat-leaf parsley
Fresh oregano
½ pound Italian seitan sausage (seitan - soy sauce - spices)
½ teaspoon Aleppo chile (optional)
1 cup diced tomatoes
1 cup vegetable stock
½ cup white beans
1½ ounces shaved Parmesan
1 to 2 garlic cloves
½ pound chard
Fresh flat-leaf parsley
Fresh oregano
½ pound Italian seitan sausage (seitan - soy sauce - spices)
½ teaspoon Aleppo chile (optional)
1 cup diced tomatoes
1 cup vegetable stock
½ cup white beans
1½ ounces shaved Parmesan

Nutrition per serving

Calories 550, Total Fat 24g (31% DV), Sat. Fat 6g (30% DV), Trans Fat 0g, Cholest. 20mg (7% DV), Sodium 580mg (25% DV), Total Carb. 28g (10% DV), Fiber 6g (21% DV), Protein 46g

Instructions

2-serving instructions (4-serving modifications in red)

Wash produce before use

Prep the vegetables

Peel and thinly slice the shallot.
Coarsely chop the garlic.
Strip the leaves from the chard stems, and coarsely chop the leaves and stems, keeping them separate.
Pick the parsley and oregano leaves and coarsely chop; discard the stems.

Cook the seitan

Break the seitan sausage apart into 1-inch chunks.

In a pot over medium heat, warm 1 tablespoon oil until hot but not smoking. Add the seitan sausage and cook, stirring, until browned, 2 to 3 minutes. Transfer to a plate.

Make the soup

To the same pot used to cook the seitan, warm 1 tablespoon oil over medium-high heat. Add the shallots, garlic, chard stems and as much Aleppo chile as you like. Season with salt. Cook, stirring a few times, until the shallots and chard stems start to soften, 2 to 3 minutes.
Add the tomatoes, vegetable stock, white beans, half of the parsley and oregano, and 2 cups water. Bring to a boil, then reduce to a simmer. Add the chard leaves and seitan sausage and cook until the chard is just wilted and the seitan is heated through, 2 to 3 minutes. Season with salt and pepper to taste.

Serve

Ladle the soup into individual bowls. Garnish with the remaining parsley and oregano and the shaved parmesan and serve.

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