When you need a quick and filling meal to round out your day, try our delicious soup featuring superfood greens, vegan sausage, and potatoes. 

Dig into this recipe by Farm Sanctuary Chef Gail Patak today.

Makes around six servings

1 large sweet yellow onion, lightly diced
5 large russet potatoes, unpeeled and diced to about 2 inches
2 Tbsp extra virgin olive oil
1 tsp sea salt,
9 cups (72 ounces) store-bought vegetable broth
4 Tbsp garlic, chopped
4 cups kale and spinach*, cut into bite-sized pieces
2 (15-ounce each) cans of white beans (cannellini recommended)
4 links of vegan Italian or chorizo sausage, chopped into 1-inch cubes

In a large stock pan, sautée onion over medium heat until translucent (about 5 minutes). Add broth then the remaining ingredients, bring to a boil, then turn to medium-low and let simmer for approximately 20 minutes. 

Serve warm and enjoy!

*Tossing in some collard greens along with the kale and spinach is excellent for added nutritional value, offering magnesium, potassium, and vitamins C and K, just to name a few.