Cooking Instructions
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Step 1
In a large deep pot over medium heat, add half of the
Vegetable Oil (1 1/2 Tbsp)
Once hot, add in the
Vegan Sausage Links (4)
and brown lightly, about 2-4 minutes.
Step 2
Once browned, remove from the pot and set aside.
Step 3
Using the same pot over medium heat, add the rest of the
Vegetable Oil (1 1/2 Tbsp)
and sauté the
Yellow Onion (1)
,
Carrots (2)
, and
Celery (2 ribs)
until softened and translucent about 5-7 minutes. You don’t want to brown these.
Step 4
Stir in
Garlic (3 cloves)
,
Italian Seasoning (1/2 Tbsp)
,
Crushed Red Pepper Flakes (1/2 tsp)
, and
Tomato Paste (1 Tbsp)
. Sauté for 1-2 minutes or until the tomato paste is cooked out.
Step 5
Now add back in the cooked sausage,
Cannellini White Kidney Beans (2 cans)
,
Vegetable Broth (8 cups)
,
Bay Leaf (1)
,
Salt (to taste)
, and
Ground Black Pepper (to taste)
. Bring to a boil on high heat and then reduce to a lower heat to simmer gently for 10-15 minutes to develop the flavors.
Step 6
Add in the
Kale (2 cups)
and cook for 2-3 minutes or just until the kale is wilted but not mushy. Remove the bay leaf.
Step 7
Optionally serve with a
Baguettes (to taste)
or crusty bread and a
Lemons (to taste)
wedge.
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