This flavorful soup is packed with plant-based protein and leafy greens. It’s quick and simple yet oh-so-delicious!
2 tbsp. olive oil
1 yellow onion; diced
5 cloves garlic; minced
Salt and pepper to taste
14 oz. sausage; sliced into 1/4-1/2 inch pieces (I use the plant based Italian sausage from Trader Joe’s, but you can use any vegan sausage, a meat sausage, or leave it out completely!)
1 tbsp. thyme
2 tsp. oregano
1 tsp. crushed red pepper (optional)
14 oz. dried great northern white beans; soaked and rinsed
32 oz. vegetable broth
2 cups water
6 cups kale, loosely chopped
Juice of 1 lemon
Heat olive oil in a large Dutch oven or soup pot on medium-high heat. Add onions + garlic + salt/pepper. Brown for about 5 minutes.
Add sausage + thyme and oregano and crushed red pepper. Combine well and brown for another 5 minutes.
Add beans, broth and water. Bring to a boil and then simmer for about 30-35 minutes until your beans are tender.
Add kale and lemon juice and cook on medium heat for another 10 minutes.
Soured By: @shelbyhamilton