Garlicky White Bean and Sausage Soup (Vegan)
Garlicky, full of leafy greens, sweet tomatoes, and spicy plant-based sausage, you’ll love this hearty soup! A protein-rich meal-in-a-bowl this makes an easy and delicious weeknight dinner.
- 2 tablespoon olive oil
- 1/2 cup diced onions
- 1 tablespoon fresh garlic, crushed 3 large cloves
- 4 cups vegetable broth
- 4 cups white beans, cooked
- 6-8 cups leafy greens (spinach, chard, kale, or lettuce mix)
- 2 cups cherry tomatoes, halved (we used mixed colours)
- 2 links Beyond Meat Hot Italian Sausage (or use your favorite vegan sausage)
- 2 cups cooked pasta of choice
Get the pasta cooking. Organize the beans (drain liquid/aquafaba and measure). Dice the onions and crush the garlic. Chop the tomatoes. Measure out the vegetable broth and leafy greens. Remove the pasta when it's al dente, or still a bit chewy. It will finish cooking when it's in the soup pot. Note: If you are using a gluten-free pasta, follow the directions on the package.
Making the Soup
In a large soup pot, heat the oil. Add the onions, saute over low medium until starting to brown and soften. Add the garlic and fry for another minute or two. Add in about 1/2 cup of the white beans, using a potato masher to mash them into the onion/garlic mixture.
Add in the remaining beans, the vegetable broth, tomatoes, greens and pasta. (See recipe note for gluten-free pasta.) Let simmer for 30 + minutes. About mid-way through taste for seasoning. Add salt if needed, and garlic powder if it isn't garlicky enough for you. Start with about a teaspoon and go from there.
In a small frying pan, cook the sausage following package directions. Drain and add to the soup. Taste and add salt and pepper as desired.
Serve hot, garnished with fresh basil.
Using Gluten-Free Pasta
Read the label on your package. Depending on the pasta, it might not hold up well in hot liquid for a long time, so add the cooked pasta to the soup only at the end of cooking.
Reheating and Storage
You can store the soup in a well-sealed container for 3-4 days. Reheat over low heat, adding vegetable broth or water to thin if necessary.
Nutritional information is an estimate only, based on using spinach for the leafy greens, and macaroni made from wheat flour.
Calories: 344kcal | Carbohydrates: 48g | Protein: 18g | Fat: 10g | Saturated Fat: 1g | Sodium: 664mg | Potassium: 859mg | Fiber: 9g | Sugar: 4g | Vitamin A: 3390IU | Vitamin C: 21mg | Calcium: 131mg | Iron: 5mg