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!
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
Beans - if you don't have cannellini, you can also use navy beans, chickpeas, kidney beans, or any type you prefer.
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).
Flavor Amp-Up Ideas ½ teaspoon smoked paprika, cumin, chili powder, turmeric, or ¼ teaspoon cayenne pepper for more heat.