Vegan Kale, White Bean & Sausage Soup

Vegan Kale, White Bean & Sausage Soup


1 package of Field Roast Italian Sausage, sliced

1 tablespoon olive oil

1 cup chopped carrots

1 cup chopped onion

1 cup chopped celery salt and pepper

6 cups vegetable broth

1 large bunch of kale

1 teaspoon dried sage

2 15 ounce cans cannellini beans, drained and rinsed


In a large pot, heat olive oil and sauté sausage 5 minutes, remove from pan, slice, and brown on cut sides for 2 minutes, remove again. Add carrot, onion, and celery, season with salt and pepper, and sauté 3 minutes. Add broth and bring to a simmer. Discard stems from kale, slice, and add to soup. Cook 10 minutes. Add sage, cooked sausage, and drained beans. Check seasoning, add water if it seems too thick. Simmer on low for 15-20 minutes.