Step 1

Heat the oil over medium heat in a large pot, then add the ground sausage and brown all over. Use a meat smasher or spoon to break up the sausage into small pieces. Once fully cooked, remove from the pot and set aside.

Step 2

In the same pot with the oil from the sausage, add the diced onion, carrots, and celery. Sauté for about 10 minutes, stirring occasionally, until the onions are translucent and beginning to brown.

Step 3

Season the vegetables with 1-2 tsp salt and the black pepper, garlic powder, oregano, and red pepper flakes. Mix to combine and sauté for another 3-4 minutes, stirring occasionally.

Step 4

Add the beans to the pot along with the vegetable broth and water. Stir, bring to a boil, and let simmer for 20 minutes.

Step 5

Stir in the chopped kale and can of coconut milk and bring the soup back to a simmer. Add back the sausage. Season to taste. Serve immediately for best results, or refrigerate in an airtight container for 2-3 days. Freeze for up to a month.