Last week we enjoyed a little cool front in Florida. The fall chill in the air inspired me to whip up a delicious, hearty soup.
Making this or any soup is a great opportunity to clean out your produce drawers. Let’s just be honest. You can totally add your favorite soup vegetables (or vegetables that need to be used up) to this recipe.
The temperature here in Florida is now back up into the 80s, but I know that’s not the case everywhere, so I thought I’d share this soup recipe.
In this soup, of course I started with the classic soup-base trio: onion, carrot, and celery. I sautéed these in a bit of olive oil, but if you avoid oil you can simply sauté these veggies in a bit of water or vegetable broth.
After softening the onion, carrot, and celery add the tomato paste, Better Than Bouillon No Chicken Base and herbs. Let that cook for a minute or so until fragrant. Then, add the water, lemon juice, and beans and mix everything well.
For vegetable broth, I love to use the Better Than Bouillon No Chicken Base. It’s got a great flavor for a broth-based soup and is easy to use. I haven’t found this in my regular grocery store recently so I purchase it online. If you can’t find this bouillon base, you can use 6 cups of your favorite vegetable broth in place of the bouillon and 6 cups of water.
Once you’ve got the water (or broth) in the pot, you’ll want to simmer everything on low heat for about 30 minutes. This will allow all of those lovely flavors to marry and become even more delicious.
About 10 minutes before serving, add the Field Roast Italian Sausage and just 1/2 cup of ditalini (or other small pasta) of your choice. It doesn’t seem like much, but the pasta swells up and absorbs some of the liquid, so don’t add more than 1/2 cup.
If you can’t find the Field Roast Italian Sausage or you choose to avoid eating processed foods, you can omit the sausage. I do recommend adding it though as it adds great flavor and a nice texture.
Once the pasta is cooked to your liking, add the kale and turn off the heat. This will allow the kale to wilt and soften. The kale will also turn a beautiful bright green color.
This soup is incredible when served with a slice of whole wheat bread.
If you try out this recipe, please leave a review in the comments below and take a photo so you can tag me on Instagram @confessionsofaveganmeathead. I’d love to see your version of this soup recipe!
Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes
Author: Brianna Wright
- 3 Tbsp olive oil*
- 1 Medium-large onion, diced
- 2 Large carrots, peeled and diced
- 2 Stalks celery, diced
- 2 Garlic cloves, minced
- 1 Tbsp tomato paste
- 1 Tbsp Better Than Bouillon No Chicken Base
- 1 Tsp Italian herbs
- 1 Bay leaf
- 1 15 oz. Can Cannellini Beans
- Juice of half a lemon
- 6 Cups water
- 1/2 Cup ditalini pasta
- 2 Links Field Roast Italian Sausage, sliced**
- 2 Cups kale, ribbed and chopped
- Heat olive oil in a large stock pot over medium heat.*
- Sauté onions, carrots and celery for 3-5 minutes until soft and translucent.
- Add in minced garlic, tomato paste, Better Than Bouillon, herbs, and bay leaf. Stir well and allow to cook for a minute.
- Add in the beans, lemon juice and water. Stir well and bring to a simmer and turn heat down to low heat. Simmer for 30 minutes.
- About 10 minutes before serving, add in the ditalini pasta and Field Roast Italian Sausage slices. Continue to simmer.
- Just before serving, add the kale, turn off heat and allow kale to wilt.
- Serve with whole wheat bread.
*If oil free, heat 1/4-1/2 cup vegetable stock in the pan to sauté onions, carrots and celery.
**The Field Roast Italian Sausage is optional. It does add a lot of flavor and good texture to the soup, but if you can’t find it or if you avoid processed food, you can omit.