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bowl of soup with vegan sausage, kale, white beans and vegan parmesan

Sausage, Kale and White Bean Soup

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This rustic Italian-inspired soup comes together with a few simple ingredients and is so comforting when the weather starts to cool off.
Course Soup
Cuisine Italian
Prep Time 10 mins
Cook Time 20 mins
Servings 4
Calories 325


  • 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


  • 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.