Vegan Zuppa Toscana
A vegan version of the popular Olive Garden soup called Zuppa Toscana
Servings: 6 people
Calories: 346kcal
Ingredients
- 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
Instructions
- 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!
Notes
- We love Beyond Meat Original Brats in this recipe.
Nutrition
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
