The cinnamon and smoked paprika really give this hearty veggie soup a delicious, deep, and satisfying flavor. Cannellini beans and vegan sausage lend protein to help keep you full, while kale and an assortment of fresh vegetables make this a nutrient-dense meal. It’s a perfect weekday dinner and terrific, clean-eating comfort food.
It's been raining nonstop up here in our little nook of Alaska. I absolutely love it. The drizzle, the dumping, the fog and mist, the hugging darkness; everything. I've always loved the rain though. Our newly implemented lawn is loving it too and we just got gutters on the house last week, so huzzah, just in the knick of time. I wish I could say it helped me sleep a little better; listening to the pitter patter of fat raindrops as they fall on the roof above me. Along with the sun setting earlier too, about 11:40 pm (which I know... seems really late, but it's not 2 am so I'll take it), sleep should be coming easier but it still often eludes me.
Speaking of 2 am... Oliver is starting to sleep in his crib better, at least until waking at 2 to 5 am, which lets me sleep in ANY POSITION I WANT TO!! Nursing mommas (especially any co-sleepers) know exactly what I am talking about. It's pretty much the most amazing thing I've ever felt; stretching out in bed however I like. Normally I'm wedged laying on one side, almost falling off the bed because Oliver keeps sliding into my body divot in the Tempurpedic mattress, thus I keep scooching backwards closer to the edge. One bleary peeper is permanently cracked to ensure the covers haven't covered Oliver's face or that he hasn't rolled onto his tummy or that he is still breathing, let's be real (the checking breathing thing is no joke).
It's important to keep this sleep-deprived body filled with loads of yummy veggies and our CSA is fantastic, I am so glad we are able to get such wonderful produce. I confess, however, it can be a bit of struggle to finish a full share between just myself and that veggie ambivalent love of mine. I vacillate between making a super healthy dish (think roasted radishes) mostly for myself and one that I know Todd will love too, like this soup! Or a spinach quesadilla, etc. This is hands down my favorite kale soup ever and believe me, I've made many renditions. It's great comfort food and perfect, cozy, rainy-weather eats. Not to mention a great way to use that scrummy CSA kale. I hope you love it as much as we do!
Veggie Kale Soup w/ ‘Sausage’
Published 07/03/2017
The cinnamon and smoked paprika really give this hearty veggie soup a delicious, deep, and satisfying flavor. Cannellini beans and vegan sausage lend protein to help keep you full, while kale and an assortment of fresh vegetables make this a nutrient-dense meal. It’s a perfect weekday dinner and terrific, clean-eating comfort food.
Ingredients
- 2 tbsp vegan butter
- ½ tsp. ground cinnamon
- 1 tbsp smoked paprika
- 1 large yellow onion, diced
- 4 large cloves garlic, minced
- 2 medium red potatoes (about 215 g), diced
- 1 large carrot, diced
- 1 large celery stalk, diced
- 4 cups vegetable broth
- 1 15 oz can of diced tomatoes, undrained
- 1 15 oz can cannellini beans, drained
- 1 Field Roast Italian sausage link, diced
- 1 Field Roast Mexican Chipotle sausage link, diced (or another Italian link for no spiciness)
- 4 sprigs of fresh thyme leaves (or ½ tsp dried thyme)
- 1 large bunch of kale (about 10 oz), destemmed and chopped
Instructions
- In a large soup pot, melt the butter over medium heat. Stir in the cinnamon and paprika. Add the onions and garlic; saute about 5 minutes, until fragrant.
- Add the potatoes, carrot, and celery as you chop them. Saute for about 5 minutes after they are all in the pot, adding vegetable broth as needed to keep the pan from getting too dry. Pour in all the broth, tomatoes, and beans. Increase heat to high, bringing to a boil then reduce to a simmer.
- Stir in the sausage and thyme. Simmer about 10 minutes, until the carrots and potatoes are tender. Stir in the kale and simmer about 2 minutes until wilted.
- Remove from heat and add salt and pepper to taste; serve hot.
Yield: 6
