1-First, heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add 1 pound of ground Italian or vegan sausage, crumbling it as it browns, then set it aside once cooked.

2-Next, in the same pot, sauté 1 large diced white onion in the remaining 1 tablespoon of olive oil for about 5 minutes until it softens. Add 6 minced garlic cloves and cook for 1-2 minutes to bring out the aroma.

3-Then, pour in 4 cups of vegetable broth, along with 5 fresh sage leaves, 2 thinly sliced carrots, 1 ½ pounds of diced sweet potato, 1 ½ teaspoons of smoked paprika, 1 (15-ounce) can of rinsed and drained white beans, and half of the cooked sausage. Bring everything to a simmer, cover, and cook for 15 minutes or until the sweet potatoes are tender.

4-After that, stir in 1 (15-ounce) can of full-fat coconut milk and 2 large handfuls of chopped fresh kale. Let it cook for 1-2 minutes until the kale softens, then remove the sage leaves and season with salt and freshly cracked black pepper to taste.

5-Finally, serve the soup warm, topped with the remaining cooked sausage and any optional toppings like pepitas or microgreens. This soup pairs wonderfully with crusty bread and can be customized with additions like crushed red pepper flakes or bacon bits for extra flavor.