1.5cupsvegetarian ground beef substituteBig Mountain Foods , Yves or equivalent
5cupsvegetarian stock
1 can (398mL/14oz)butter beans, drained
1/2 (or more)tsp red pepper flakes
1 cupheavy cream
2cupskale, ribs removed and diced
salt and pepper to taste
grated parmesan for garnish
Instructions
Heat 2 tablespoons of olive oil in a medium saucepan. Add onion and garlic and saute for a couple of minutes. Add mushrooms and sweet potatoes and continue sauteing for a few minutes more then add to a medium soup pot.
Add the remaining 2 tablespoons of olive oil to the same saucepan and saute veggie ground until browned and slightly crispy. Add to soup pot.
Add veggie stock and red pepper flakes to soup, bring to a boil then simmer for 15 minutes or until sweet potato is cooked through.
Add kale and beans and simmer for an additional 5 minutes.
Turn down heat, add cream and salt & pepper and stir until heated though. Garnish with grated parmesan and enjoy!