1 tablespoon extra virgin olive oil
2 cloves garlic, chopped
2 cartons vegetable stock or 8 cups homemade
1 can cannellini beans, drained
1 can petite diced tomatoes, drained
1 each orange sweet potato, peeled and diced into ½” cubes
½ teaspoon dried thyme leaves
2 each Field Roast Italian Sausage links, torn into bite-sized pieces
1 bunch green kale or lacinato kale, center stems removed, chopped into bite-sized pieces
¼ cup dry white wine
Salt & pepper to taste
Heat olive oil in a large stockpot. Add garlic and stir until fragrant.
Add vegetable stock, cannellini beans, tomatoes, sweet potatoes and thyme. Bring to a simmer and cook for 20 minutes until sweet potato is tender.
Add Field Roast Italian Sausage, kale and white wine to stockpot and continue to cook for 15 minutes until kale is tender. Adjust seasoning to taste.
Serve with crusty bread and olive oil on the side.