Go Back
+ servings
Pot of fully cooked white bean kale soup with wooden spoon inside
Print

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!
Course Soup
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 184kcal

Equipment

Ingredients

  • 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

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