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Vegan Zuppa Toscana

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 4-5
  • Category: Main Dishes, Soup
  • Cuisine: Vegan

Ingredients

  • 2 field roast Italian sausges
  • 2 tbsp. olive oil
  • 1 large onion, finely chopped
  • 2 large of cloves garlic, finely chopped
  • 1/2 cup dry white wine, optional
  • 1 1/2 tbsp. vegetable stock paste
  • 3 large russet potatoes scrubbed, rinsed and cubed – cut evenly
  • season to taste
  • 2 tbsp. dried basil
  • 1 tbsp. dried thyme
  • 1 teaspoon red chili flakes optional — adjust to your taste
  • enough water to cover the potatoes (around 4-5 cups)
  • 1 can coconut milk or oat milk
  • 3 cups chopped kale hard stems removed – can also use spinach or chard
  • garnish with fresh lemon and vegan parmesan

Instructions

  1. Break up the sausage using your hands, then fry the sausage in a deep pan medium-high heat while stirring frequently with a wooden spoon. When browned (around 5-6 minutes) remove sausage and place onto a plate.
  2. Add your olive to the pot and heat on medium-high for around 20 seconds before adding the onion. Cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
  3. OPTIONAL: Add your white wine of choice and let reduce to half (about 2 minutes).
  4. Increase the heat to high, add vegetable stock paste, potatoes, seasoning and herbs and cook for around 5 minutes until potatoes are fully coated. Add enough water just to cover the potatoes and bring to a boil.
  5. Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut or oat milk, cooked sausage, and kale. Let simmer for 2 minutes, until kale leaves have softened.
  6. Serve hot with vegan parmesan and a dash of lemon!