In a pan on medium heat, saute mushrooms until caramelized. Remove and set aside
In a large pot, add your oil and heat on medium. Put the onion, carrot, and celery in the oil to soften
Once the onion is fragrant and the carrots and celery are soft, add the garlic and seasonings
Pour the vegetable broth over the veggies, along with the cream and water. Mix well
Add sliced potatoes, cannellini beans, and vegan sausage to the broth. Cover until it's reached a rolling boil
Once the soup is boiling, turn the heat to low and add the mushrooms and fresh thyme. Add the kale, mix, and simmer for 10-15 minutes
Check that the potatoes are soft (a fork or knife should easily slip through each slice). Give it another stir and turn off the heat
Serve with a toasted slice of Italian loaf (optional), and enjoy!