½cupvegan lageror another ½ cup of vegetable broth
1bay leaf
1tablespoonchopped fresh rosemary
115 ouncecan of white beansdrained and rinsed (or 1 ¾ cups cooked white beans)
Instructions
In a soup pot or Dutch oven, heat the oil on medium-low and add the onions and garlic. Cook, uncovered, stirring occasionally for 20-30 minutes, until the onions caramelize. If they're browning too quickly, just bump the heat down a bit.
Add the carrot, celery, and sausage to the pot, up the heat to medium, and cook for 5-7 more minutes, until the veggies soften and the sausage starts to brown.
Add the kale, stirring constantly for just a few minutes, until it all turns bright green.
Add the remaining ingredients to the pot, bring to a boil, then reduce the heat and simmer, uncovered, for 10 minutes.
Notes
Want to save some prep time? Buy a bag of shredded carrots instead of shredding them by hand!