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.
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.