Ingredients
Scale
- 2 tbsp olive oil, divided
- 1 lb (450 g) ground Italian sausage (or plant-based sausage)
- 1 large white onion, diced
- 6 cloves garlic, minced
- 4 cups (950 ml) vegetable broth
- 5 fresh sage leaves
- 2 carrots, thinly sliced
- 1½ lbs (680 g) sweet potatoes, diced
- 1½ tsp smoked paprika
- 1 can (15 oz / 400–425 g) white beans, rinsed and drained
- 1 can (15 oz / 400 ml) 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
Instructions
- Brown the sausage. Heat 1 tbsp oil in a large stockpot over medium-high heat. Cook the sausage, crumbling it as it cooks, until browned. Transfer to a plate with a slotted spoon and divide in half.
- Sauté the aromatics. Add the remaining 1 tbsp oil to the pot. Cook the onion for 5 minutes, until soft. Add the garlic and cook for 1–2 minutes, until fragrant.
- Simmer. Add the broth, sage, carrots, sweet potatoes, smoked paprika, white beans, and half of the sausage. Stir and bring to a simmer. Reduce the heat to medium-low, cover, and cook for 15 minutes, until the sweet potatoes are tender.
- Finish. Stir in the coconut milk and kale and cook for 1–2 minutes, until the kale softens. Remove and discard the sage leaves. Season with salt and pepper.
- Serve. Ladle into bowls and top with the reserved sausage and any toppings you like.
Notes
- For a vegan version, use plant-based sausage.
- Heavy cream or half-and-half can replace the coconut milk.
- Refrigerate for up to 4 days or freeze for up to 3 months. For the best texture, freeze without the kale.
Nutrition is an estimate and will vary with the brands and sausage used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American