This soup is really fast and easy, good for a quick week-night meal. I made this because I’m studying for finals, don’t have much time to cook, and it makes a lot of left-overs. On the second day, I added some whole wheat penne to what was left and it was A-mazing.
3 tablespoons olive oil
3 cloves garlic mindced
1 yellow onion coarsely chopped
2 teaspoons salt
12 ounces vegan Italian sausage, sliced (about 1 package tofurkey Italian sausage, or Trader Joes)
2-14 oz cans diced tomatoes
5 cups veggie broth
1 teaspoon dried basil
1 teaspoon thyme
1 teaspoon rosemary
2-14 oz cans white beans
5 cups kale
1. It a large soup pot over medium heat, add olive oil, garlic, onion and salt. Heat until onions are slightly translucent.
2. Add the sausage and cook for about 3 minutes, then add the tomatoes and cook for another minute or so.
3. Add veggie broth, basil, thyme and rosemary and heat for about 10 minutes
4. Add White beans and kale and heat for 5 more minutes. Then remove from heat, let cool and serve.
Note: After about 30 minutes, this soup with thicken and get much tastier. It is even better the next day.