Sausage, Kale and White Bean Soup
This rustic Italian-inspired soup comes together with a few simple ingredients and is so comforting when the weather starts to cool off.
Ingredients
- 1 white or yellow onion diced
- 1 lb vegan sausage chopped into bite-sized pieces
- 2 cans cannellini beans drained and rinsed
- 6 cups water
- 2 cubes vegan buillon such as Edward and Sons
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- 1 bunch kale destemmed and roughly chopped
- sea salt and freshly cracked black pepper to taste
- vegan parmesan for garnish
Instructions
- Heat a large dutch oven or pot on medium high heat. When hot, add the olive oil.
- Add the vegan sausage and cook for a few minutes until nicely browned. Remove from the pot and reduce the heat to medium.
- In the same pot, add the diced onions and a pinch of salt to help release their moisture. Saute until softened, about 5 minutes.
- Add the water, dried oregano, crushed red pepper flakes, vegan bouillon and cannellini beans. Stir to dissolve the bouillon. Bring to a boil, reduce heat and simmer for 20 minutes.
- Add the kale and return the sausage to the pan. Simmer for 5 more minutes until the kale is wilted but still bright green.
- Taste and adjust the seasonings. Serve in warmed bowls topped with freshly grated vegan parmesan and an extra crack of black pepper.