Vegan White Bean & Sausage Soup
This Vegan White Bean & Sausage Soup is a creamy, hearty soup recipe that is cozy & perfect for serving a family.
Equipment
Ingredients
- 1 8-ounce jar sun-dried tomatoes packed in oil
- 1 pound Beyond Meat Italian Sausage
- 1 yellow onion diced
- 2 stalks celery diced
- 2 carrots peeled & diced
- 4 cloves garlic minced
- 1.5 tablespoons Italian seasoning
- 6 cups broth I used vegan chicken broth
- 2 15-ounce cans white beans drained & rinsed
- 1 lemon juiced
- 1 cup non-dairy cream or sub non-dairy milk, unsweetened
- 2 handfuls spinach
- fresh basil optional
Instructions
- Separate the oil from the sun-dried tomatoes. Heat the oil in a large stock pot over medium heat.
- Add the sausage and crumble with a wooden spoon or potato masher. Add the onion and cook down for 5 minutes, stirring frequently. Add the celery, carrots, garlic, Italian seasoning and reserved sun-dried tomatoes. Cook down for another 5 minutes, stirring frequently.
- Pour in the broth & white beans and bring to a boil. Partially cover, lower the heat and simmer for 20 minutes.
- Add the lemon juice, cream, spinach and some torn fresh basil. Stir until the spinach is wilted. Taste and adjust the seasonings as needed.
- To serve, ladle the soup into bowls and enjoy.
Video
Nutrition
Calories: 557kcal | Carbohydrates: 61g | Protein: 30g | Fat: 24g