This is a delicious and light soup my roommate Jackie likes to make. It’s simple and warming for the Fall and Winter months and it’s perfect to save to eat throughout the week and re-heat. We added vegetarian sausage, but you can always add Italian sausage if you prefer.
Kale and White Bean Soup with Vegetarian Sausage
You Will Need:
- olive oil
- garlic (2 cloves, minced)
- 1 onion
- 1 large carrot (diced)
- one bunch of kale
- 1 15 oz. can of white beans
- 3 veggie sausages
- 1 can of crushed tomatoes
- 1 tsp. crushed red pepper
Take out a large soup pot. Cover the bottom with olive oil over high heat.
Cut the three sausages in small rounds, then brown in the olive oil for about 3-5 minutes.
Remove sausages from the pot and cool on paper towels.
In the same pot, heat the onion, carrot, and garlic into pot and season with salt, pepper and a dash of crushed red pepper.
Add half of the can of crushed tomatoes to the vegetables and stir. Next, add the white beans and rest of the crushed tomatoes. Bring to a boil and add 2-3 cups of water (or vegetable broth).
Chop the kale into small pieces and add to the pot – stir until wilted.
Cook ingredients for 15 minutes in pot on medium heat. At the last minute, add the sausage back into the soup then serve. I love a little shaved Parmesan over the top.