White Bean Kale Soup with Vegan Sausage

This post contains affiliate links. Read my disclosure policy here.

This White Bean Kale Soup with Vegan Sausage is hearty, comforting and so perfect for those chilly days. It's easy to make and it'll be on your table in just 30 minutes!

If you're looking for a warming meal to add to your family dinner rotation, you may want to give this White Bean Kale Soup a try.

It's loaded with veggies, protein-rich beans, and savory vegan sausage. It's filling and oh-so-good! Your family will love it!

It's completely kid-friendly and easy to customize, too. This is my son's favorite soup and he's fairly picky. He requests it often along with my Sopa de Fideo and Vegan Ramen.

️🌟 This is a quick overview with step-by-step photos. For the complete ingredient amounts and instructions, scroll down to the recipe card below.

• Vegan Italian Sausage - I prefer the Field Roast brand for this recipe, but any vegan variety will work.
• Yellow Onion - you can also use red/white onion, leeks, or shallots.
• Carrots - if you don't have them, you can try red or green bell pepper.
• Celery - if you don't like/have it, you can use leeks. It will add a different flavor, but it's mild.
• Garlic - Fresh is best, but you can also use 1 teaspoon of granulated garlic.
• Italian Seasoning - if you don't have it you can use a blend of dried oregano, thyme, basil, and rosemary.
• Crushed Red Pepper - Adds a touch of heat, but it's optional.
• Tomato Paste - adds more depth to the soup. I would try not to skip this.
• Cannellini Beans - any type of beans will work for this soup, such as navy beans, chickpeas, kidney beans, and more. Choose your favorite!
• Vegetable Broth - I prefer low sodium, but regukar will work too. Just adjust the added salt it needed (I was out the day I shot the photos, so I used regular).
• Kale - I used dinosaur kale, but you can also use escarole, collard greens, bok choy, spinach, or cabbage.

1. Brown sausage in oil over medium heat, then set aside on a paper-towel-lined plate.
2. Place the pot back on the stove. Heat the oil, then add the onion, carrot, and celery. Sauté until veggies have softened, then add in the garlic, tomato paste, Italian seasoning, and crushed red pepper. Saute until fragrant.
3. Add the beans, sausage, broth, bay leaf, salt, and pepper. Gently simmer. for 10-15 minutes.
4. Add the kale and simmer until just wilted. Remove from heat, taste for seasoning, and add more if needed.

📖 Recipe

Print Recipe Pin Recipe Rate this Recipe

5 from 8 votes

White Bean Kale Soup with Vegan Sausage

This White Bean Kale Soup with Vegan Sausage is hearty, comforting and so perfect for those chilly days. It's easy to make and it'll be on your table in just 30 minutes!

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Soup

Cuisine: American

Servings: 6 people

Calories: 184kcal

Author: Melissa Huggins

Ingredients

US CustomaryMetric

• ▢ 3 tablespoons olive oil , divided
• ▢ 2 vegan Italian sausage links , sliced or chopped into bite-sized pieces
• ▢ 1 medium yellow onion , diced
• ▢ 3 medium carrots , sliced into rounds
• ▢ 3 ribs celery , sliced
• ▢ 3 cloves garlic , minced
• ▢ 2 teaspoons Italian seasoning
• ▢ ½ teaspoon crushed red pepper *optional
• ▢ 1 tablespoon tomato paste
• ▢ 30 ounces cannellini beans , rinsed & drained (2 -15-ounce cans or 3 cups)
• ▢ 8 cups vegetable broth , low sodium
• ▢ 1 bay leaf
• ▢ 2 cups dinosaur kale , chopped (measured chopped)
• ▢ Sea salt and fresh cracked pepper , to taste

To Serve (optional)

• ▢ Lemon Wedges
• ▢ Crusty Bread

Recommended Equipment

• Large Pot

Cook ModePrevent your screen from going dark

Instructions

• Heat 1.5 tablespoons of oil in a large pot over medium heat. Once shimmering, add the sausage and cook until lightly golden brown. About 2-4 minutes. Remove from pot and set aside on a paper-towel-lined plate.
• Place the pot back over medium heat and add the remaining oil. When the oil is hot, add the onion, carrot, and celery, then sauté until veggies have softened, about 5-7 minutes.
• Add in the garlic, tomato paste, Italian seasoning, and crushed red pepper. Saute for 30-60 seconds, until fragrant.
• Add the beans, cooked sausage, broth, bay leaf, salt, and pepper. Raise heat to bring to a simmer, then reduce heat to maintain a gentle simmer. Cook for 10-15 minutes to develop the flavors.
• Now add the kale and simmer for 2-3 minutes until just wilted. Remove from heat, taste for seasoning, and add more if needed. Remove bay leaf. Serve with crusty bread and a lemon wedge. Enjoy!

Notes

1. Beans - if you don't have cannellini, you can also use navy beans, chickpeas, kidney beans, or any type you prefer. 
2. Sausage - I used Field Roast Italian Sausage, but you can use any variety that you like. You'll need about 1.5 cups (measured chopped).
3. Flavor Amp-Up Ideas  ½ teaspoon smoked paprika, cumin, chili powder, turmeric, or ¼ teaspoon cayenne pepper for more heat.
4. Topping Ideas - a sprinkle of Vegan Parmesan Cheese, a dollop of Vegan Sour Cream, chopped parsley, sliced green onion, or chives. 

Nutrition

Calories: 184kcal | Carbohydrates: 19g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 294mg | Sugar: 2g

Tried this recipe?Follow me @veganhuggs and mention #veganhuggs!