Vegan Dill And Bean Soup

• 4 carrots, peeled and sliced thin
• 1 cup mushroom, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 cup fresh dill, chopped
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• 1 bay leaf
• 1 cup ditalini
• 1 (8 ounce) can cannellini beans, drained and rinsed
• 10 cups chicken stock (vegan)
• 1 (8 ounce) package sausage (vegan)

1. Saute carrots, mushrooms, onion, and garlic over medium-high heat for 2-3 minutes in extra virgin olive oil. Add broth (stock mixed with water) and bring to a boil. Add spices, bay leaf, ditalini and beans. Boil for about 5 minutes then reduce heat and simmer.
2. Meanwhile, heat about 1 tablespoons of extra virgin olive oil and brown vegan sausage, breaking it apart as it cooks. Once browned turn off heat and add to soup.
3. Soup is ready when pasta is cooked.
4. Enjoy!

carrots, mushroom, onion, garlic, fresh dill, rosemary, thyme, bay leaf, ditalini, cannellini beans, chicken, sausage

Taken from www.food.com/recipe/vegan-dill-and-bean-soup-482927 (may not work)