Vegan Zuppa Toscana
Zuppa Toscana”, or Tuscan Soup, is a traditional creamy Italian soup filled with beans, kale and potatoes and sausage. We’ve made this version a bit lighter and vegetarian friendly by using a vegan ground beef and a cashew cream in place of heavy cream. It is just as hearty and delicious as the original recipe!
Ingredients
- cashews 0.50 cup (raw)
- kale 1.00 bunch about 1 lb
- destemmed and chopped
- red potatoes 3.00 med each
- thinly sliced 1/8 inch
- black pepper 0.25 tsp
- Kosher Salt 0.50 tsp
- Italian seasoning 1.00 tsp
- low sodium vegetable broth 8.00 cup
- cannellini beans 1.00 can drained and rinsed 1 (15 ounce) can
- yellow onion 1.00 med minced
- garlic 4.00 clove minced
- olive oil 2.00 tsp
- Vegan Ground Meat Substitute 12.00 oz
Instructions
- 1
Heat the oil in a large pot over medium heat. Add ground meat substitute and cook
- 2
stirring occasionally
- 3
until browned and crumbly
- 4
6-7 minutes.
- 5
Add garlic and onion to the pot and cook
- 6
stirring occasionally
- 7
until softened
- 8
3–-4 minutes.
- 9
Add beans
- 10
broth
- 11
black pepper
- 12
Italian seasoning
- 13
and salt to the pot. Cover and bring to a simmer.
- 14
Once simmering
- 15
add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes
- 16
until potatoes are fork-tender.
- 17
While the soup is cooking
- 18
cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
- 19
Remove soup from heat
- 20
add cashew cream to the pot and stir to combine.
Cook it from the original
This recipe comes from diabetesfoodhub.org. Their page has the author’s own photos, notes and tips — the best place to cook it from.
Open the recipe on diabetesfoodhub.org