Ingredients
Scale
- 2 tablespoons olive oil (divided)
- 1 pound ground Italian sausage (or vegan sausage)
- 1 large white onion, peeled and diced
- 6 cloves garlic, minced
- 4 cups vegetable broth
- 5 fresh sage leaves
- 2 carrots, thinly sliced
- 1 1/2 pounds sweet potato, diced
- 1 1/2 teaspoons smoked paprika
- 1 15-ounce can white beans, rinsed and drained
- 1 15-ounce can full-fat coconut milk
- 2 large handfuls fresh kale, chopped
- Salt and freshly-cracked black pepper, to taste
- Optional toppings: pepitas, microgreens, fried sage leaves, etc.
Instructions
- Brown the sausage in 1 tablespoon of olive oil over medium-high heat. Transfer to a plate and set aside.
- Sauté onion and garlic in the remaining 1 tablespoon olive oil for 5 minutes until softened. Add garlic and cook 1-2 minutes until fragrant.
- Add vegetable broth, sage, carrots, sweet potatoes, smoked paprika, beans, and half of the cooked sausage. Bring to a simmer, then reduce heat, cover, and cook 15 minutes until sweet potatoes are tender.
- Stir in coconut milk and kale, cooking 1-2 minutes until kale softens. Remove sage leaves and season with salt and pepper to taste.
- Serve warm, garnished with remaining sausage and any desired toppings.
Notes
- Use vegan sausage for a plant-based version.
- Adjust smoked paprika and black pepper to taste for spiciness.
- Soup can be stored in the fridge for up to 3 days; reheat gently and stir in extra broth if needed.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 6 g
- Sodium: 750 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 5 g
- Protein: 15 g
- Cholesterol: 40 mg