Kale and White Bean Soup

January 7, 2022

This chunky soup has everything I love, from root veggies to potatoes to the gloriously heart healthy cannellini beans I just adore. With vegan sausage and some fresh kale stirred in, this soup is almost a meal on its own.

Makes 2-4 servings

Ingredient List:

  • Extra virgin olive oil
  • 2 cloves fresh garlic, smashed, minced
  • ½ red onion, diced
  • Sea salt
  • 1 stalk celery, diced
  • 1 medium carrot, diced
  • 4-5 fingerling (or new) potatoes, diced, do not peel
  • ½ cup dried cannellini beans, rinsed well
  • 1 link vegan sausage, diced
  • 3 cups spring or filtered water
  • 1 bay leaf
  • 1 ½ tablespoons white miso
  • 2 leaves lacinato kale, rinsed well, shredded

Step By Step Instructions:

Place a small amount of oil, garlic and onion in a soup pot over medium heat. When the onion begins to sizzle, add a pinch of salt and sauté until onions are translucent, about 1-2 minutes. Stir in celery, a pinch of salt; carrot, a pinch of salt and potatoes and a pinch of salt. Add vegan sausage, beans, water and bay leaf. Bring to a boil, covered. Reduce heat to low and cook until beans are soft, about an hour.

Remove a small amount of broth and dissolve miso. Stir back into soup with kale and simmer for 1-2 minutes before serving.