Vegan Zuppa Toscana
A vegan version of the popular Olive Garden soup called Zuppa Toscana
Prep Time5 minutes mins
Cook Time40 minutes mins
Total Time45 minutes mins
Course: Soup
Cuisine: Italian
Diet: Vegan
Servings: 6 people
Calories: 346kcal
- 1 Tablespoon olive oil
- 4 cloves garlic minced
- 1 lb. vegan sausage we love Beyond Meat Orignial Brats
- ½ teaspoon smoked paprika optional
- 2 Tablespoons flour use gluten-free if necessary
- 5 cups vegetable broth
- 4 medium potatoes washed and cubed
- 1 15 oz. can cannellini beans drained and rinsed
- 2 stalks kale chopped
- ½ cup raw cashews soaked
- 1 cup water
- pepper and lemon juice to taste
In a large pot, heat the olive oil over medium heat. Add the onion and garlic and sauté for about 1 minute. Add in the vegan sausage and cook until the sausage is browned on all sides. I like to cut up the sausage before I add it to the pot to speed up this process. Once browned, drain off any excess oil from the sausage.
Sprinkle over the flour and smoked paprika. Stir to coat the sausage in the flour and allow the flour to cook for a couple minutes.
Slowly add in the vegetable broth, stirring constantly to incorporate the flour. Add in the cubed potatoes and bring the soup to a boil. Lower the heat to a simmer and then allow the potatoes to cook until fork tender, about 10-15 minutes.
Add in the white beans and kale and allow those to cook for about 5 or so minutes, until the kale is wilted and the beans are warmed through.
Will the soup is simmering, blend the soaked and drained cashews with the 1 cup of water until a smooth, cream forms. Pour this in the soup and warm through. Taste and add some more salt as needed as well as some fresh pepper and a squeeze of lemon juice. Serve warm!
- We love Beyond Meat Original Brats in this recipe.
Calories: 346kcal | Carbohydrates: 38g | Protein: 20g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 1300mg | Potassium: 768mg | Fiber: 7g | Sugar: 3g | Vitamin A: 536IU | Vitamin C: 29mg | Calcium: 28mg | Iron: 19mg