White Bean, Kale and (Vegan) Sausage Soup

Found this amazing recipes on WholeFoods.com. I modified it to add the vegan sausage links to add some more flavor and heartiness to it.  I have to admit, I am hardly a fan of the fake vegan meats. For this recipe though, I was serving it to meat eaters so I wanted to make it filling for them while also being acceptable for me to eat.  I found that cutting up the sausages into small enough pieces is the trick to add flavor without overloading the soup with the sausage.  Another good idea would be to add quinoa to this soup.  That would add more fiber, protein and make it even more filling.

I used Field Roast vegan sausages in the Italian flavor.

White Bean and Kale Soup with (Vegan) Sausage

Serves 4


  • 2 tablespoons extra-virgin olive oil
  • 1 Vidalia onion, diced
  • 2 teaspoons jarred, minced garlic
  • 1 (32-ounce) box low-sodium vegetable broth
  • 4 cups packed chopped kale
  • 1 (14.5-ounce) can diced tomatoes (look for low sodium varieties)
  • 1 (14.5-ounce) cannellini beans, drained and rinsed well
  • 3 vegan (or turkey) sausage links, cut into small pieces
  • 2 large carrots, chopped into small pieces or discs


In a large saucepan, heat oil over medium heat. Add onion, carrots and sausage pieces and cook 3 minutes. Add garlic and cook 2 minutes longer. Add broth, kale and tomatoes and cover. Cook 5 minutes or until kale is tender. Add beans and heat thoroughly. Serve hot.