Vegan White Bean and Kale Soup

This vegan white bean and kale soup is perfect for the fall season. The soup is hearty and great for appeasing your hunger for lunch or dinner, while also giving you that comfort of home in a bowl. The Hot Italian Beyond Sausage gives it an extra kick.

HEARTY VEGAN WHITE BEAN AND KALE SOUP                                       (Serves 6-8)

What You Will Need

2 Tbsp.Olive oil
1 Tbsp.Minced garlic
1Large yellow onion, peeled, cored, and small diced (about 2 cups)
2Carrots, peeled, trimmed, and small diced (about 1 cup)
2Stalks of celery, small diced (about 1 cup)
1 Tbsp.Dried thyme leaves
114 oz. package of Beyond Meat brand hot Italian sausages (or comparable sausage substitute), casings removed
114 oz. can cannellini beans (with liquid), or another white bean if not available
114 oz. can diced tomatoes in juice (with juice)
1 qt.Kale leaves (1 bunch), stripped of stems, washed patted dry, and coarsely chopped
2 qts.Vegetable broth, salted to taste
¼ cupChopped parsley
 Kosher/Sea salt and freshly-ground black pepper, to taste
 Grated vegan Parmesan alternative “cheese”, as needed to garnish

Vegan White Bean and Kale Soup Ingredients

In this recipe we used Hot Italian Beyond Sausages, Muir Glen organic diced tomatoes, Eden organic cannellini white kidney beans, and 100% organic celery, carrots, kale and yellow onion from the Rollin’ Oats produce section.

How To Make It

Heat the olive oil in a soup pot set over medium-high heat until hot, but not smoking. Add the garlic and sauté for 2-3 minutes. Next, add the carrots, onions, celery, and thyme leaves, and sauté for 5-7 minutes. Add the “sausage meat” and continue cooking, breaking it up and incorporating it into the sauté mixture, for another 2-3 minutes. Then, add the kale leaves (1 quart packed) and cook, stirring occasionally, for another 3-5 minutes. Add the beans, diced tomatoes, and vegetable stock; cover and bring to a boil.

Lower heat to medium-low, and simmer for 6-8 minutes or until the kale is tender. Finish the soup with the parsley, season to taste with salt and pepper, and garnish with vegan Parmesan alternative “cheese” when serving.

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