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INGREDIENTS
~ For 4 servings ~
* ½ Tbsp olive oil
* 1 medium onion, finely chopped
* 2 garlic cloves, crushed
* 2 medium potatoes, cut into 1 cm cubes†
* 2 medium tomatoes, chopped
* 1 medium carrot, finely chopped
* 4 cups vegetable broth
* 3½ cups cooked cannellini beans
* ¼ tsp ground black pepper
* ½ Tbsp olive oil
* 2 vegan sausages, sliced
* 5 cups kale, de-stemmed, chopped
* ½ cup soy cooking cream
DIRECTIONS
1. Heat the oil in a large pot over high heat. Cook the onion for 4 minutes, until lightly golden.
2. Add the garlic, potatoes, tomatoes, and carrot. Cook for another 3 minutes, stirring throughout.
3. Add the broth, beans, and pepper. Bring to a gentle simmer and cook covered for 10 - 15 minutes, or until the potatoes are cooked.
4. Meanwhile, heat the remaining oil in a large pan over medium heat. Cook the sliced sausages until golden on both sides, about 5 minutes.
5. Returning to the pot, add the kale and cooking cream. Cook for another 5 minutes, until the kale softens.
6. Pour the soup generously into bowls and top with the sausage. Serve with fresh basil and toasted bread if desired. Enjoy!
† For us, 2 medium potatoes weighed about 400g.
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