Vegan White Bean, Kale & Sausage Soup
A hearty white bean, kale, and sausage soup that’s convenient, affordable, and nutritional. This thick and satisfying vegan dish is made with vegetable stock, plant-based sausage, and thickened with pureed beans for a creamy texture.
Servings: 4
Calories: 263kcal
Equipment
- 1 large sauce pan
Ingredients
- 2 cup kale
- 1 small yellow onion
- 1 stick celery
- 1 medium carrot
- ¼ pound beyond meat breakfast sausage optional, or substitute other sausage
- 1 15.5 oz can white beans your choice of navy, cannellini, or garbanzo beans. 1 cup dry beans cooked.
- 3 cup vegetable stock see note for making stock
- 1 clove garlic
- 1 tablespoon olive oil
- red pepper flakes optional to taste
- ¼ teaspoon dried rosemary
- ¼ teaspoon dried time
- ½ teaspoon fresh lemon juice
- sea salt and black pepper to taste
Instructions
Chop Vegetables and Sausage
- Dice 1 stick celery and 1 medium carrot.Mince 1 clove garlic.Chop 1 small yellow onion and ¼ pound beyond meat breakfast sausage.
Make Soup
- Heat medium large sauce pan or dutch oven over medium high heat.Add 1 tablespoon olive oil.Add the onions, carrots, celery and sausage to the pot and sauté until vegetables until lightly softened and the sausage is browned, about 5 minutes.
- Chop 2 cup kale
- Add minced garlic, ¼ teaspoon dried rosemary, ¼ teaspoon dried time, and a pinch of red pepper flakes. Sauté for until the garlic is fragrant, about 30 seconds.
- Add 1 15.5 oz can white beans and 3 cup vegetable stock.Bring to a boil.
Thicken Soup
- Ladle 1 cup of the soup into an upright blender. Add the ½ teaspoon fresh lemon juice. Blend until this smooth.
- Stir the blended portion back into the pot.
Finish Soup
- Add chopped kale.Bring to a boil. Boil until the kale is slightly wilted and bright green.Season the soup with salt and pepper.
Notes
I make my stocks from scraps.
I keep separate bags for vegetables (onions, garlic, and celery), chicken and seafood scraps in the freezer.
When I need to make stock I put some of the scraps, including some vegetables in the meat stocks, in my pressure cooker.
Cover the scraps with water and pressure cook on high, 15 minutes for vegetables only and 1:10 for the meat stocks.
If you don't have a pressure cooker, bring to boil over medium high heat, cover and simmer.