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. 1Heat the oil in a large pot over medium heat. Add ground meat substitute and cook
2. 2stirring occasionally
3. 3until browned and crumbly
4. 46-7 minutes.
5. 5Add garlic and onion to the pot and cook
6. 6stirring occasionally
7. 7until softened
8. 83–-4 minutes.
9. 9Add beans
10. 10broth
11. 11black pepper
12. 12Italian seasoning
13. 13and salt to the pot. Cover and bring to a simmer.
14. 14Once simmering
15. 15add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes
16. 16until potatoes are fork-tender.
17. 17While the soup is cooking
18. 18cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
19. 19Remove soup from heat
20. 20add cashew cream to the pot and stir to combine.