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+ servings

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.
Prep Time10 mins
Cook Time30 mins
Course: dinner, lunch, Soup
Cuisine: American
Keyword: beyond meat recipe, white bean and kale soup, white bean and sausage soup, white bean soup
Servings: 6
Calories: 344kcal
Author: sylvia

Ingredients

  • 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

Instructions

Prep Steps

  • 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.

Notes

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
Nutritional information is an estimate only, based on using spinach for the leafy greens, and macaroni made from wheat flour. 

Nutrition

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