Vegetarian "Sausage" & Noodle Soup
Vegan, Gluten Free
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, thinly slicd
- 1 large garlic clove, minced
- 1 large leek, thinly sliced
- 2 carrots, cut in half dimes
- 2 celery stalks, thinly sliced
- 2 tablespoons fresh thyme leaves
- 1/2 cup white wine
- 6 cups vegetable broth
- 3 Italian-style Beyond Meat sausages*
- 3/4 cups gluten free rotini noodles**
- 2 cups dino kale, chopped
- salt + pepper
Instructions
- Preheat the oven to 450°F and line a baking sheet with parchment. Place the Beyond Sausages on the baking sheet and bake in the preheated oven for 20mins or until cooked through. Turn the sausages halfway through the cooking time.
- While the sausages are cooking, heat the olive oil in a large soup pot. Add the onion and garlic and sauté for about 3 minutes, or until the onions begin to look translucent. Add the leek, carrots, and celery. Sauté for a further 5 mins. Season with the thyme leaves, salt and fresh pepper.
- Once the vegetables have begun to soften, add the white wine. Allow the veggies to simmer in the wine until almost all the wine has evaporated. Add the vegetable broth, cover, and bring the soup to a simmer. Allow the soup to simmer for about 10 minutes.
- Slice up the cooked sausages and add them to the simmering soup (after it's been simmering for 10 minutes) along with the rotini noodles. Set a timer equal to the cooking time of the noodles (this will vary depending on the brand you use). When there's one minute left on the timer, add the chopped dino kale and stir. When the timer goes off, remove the soup from the heat. Season with a bit more salt and fresh pepper and serve. This will keep in the fridge for a few days, but is best when eaten right after cooking..
Notes
*Alternatively, regular sausages can be used here if you are a meat eater. Sausage cooking time may vary.
**I use Chickapea rotini noodles for a nice addition of protein