In a large pot, add crumbled sausage and a drizzle of olive oil. Cook on medium heat, stirring often until the sausage is golden brown on the edges- about 10 minutes. Remove from pot and set aside.

In the same pot, add another drizzle of olive oil and throw in the carrots and leeks and add a sprinkling of salt. Saute for about 8 minutes on medium heat, stirring often, until soft. Then add the garlic and cook for an additional 5 minutes, stirring every so often, until caramelized.

Throw in the thyme, oregano, pepper flakes, nutritional yeast, nutmeg, garlic powder, onion powder, smoked sea salt, or liquid smoke. Add another drizzle of olive oil and mix well. Add flour and cook for about 5 minutes, stirring often, to lightly toast the flour and spices.

Add the oat milk to deglaze the bottom of the pan, scraping and mixing with a wooden utensil as needed. Add the potatoes, butterbeans, vegetable stock, fresh rosemary, rice vinegar, and salt. (Keep in mind that some vegetable stocks/vegetable bouillons have salt already. You can add more salt later on if need be!) Mix well and bring the heat up to medium-high. Cook until it begins to simmer and bubble on the sides. Keep it at a bubble for 5 minutes to help the potatoes to cook. Turn the heat down to low and continue to cook, uncovered, for 40 more minutes, stirring every so often.

At this point, give it a taste and add any additional salt and pepper. When ready to serve, throw in the kale and sausage, and cook for an additional 5-10 minutes, until the kale is soft. Serve in bowls with a sprinkling of chopped parsley, a drizzle of smoked olive oil (plain will work too!), and a sprinkling of flaky salt.