Zuppa toscana vegana

Ingredienti

• 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

Preparazione

1. 1

   Heat the oil in a large pot over medium heat. Add ground meat substitute and cook

2. 2

   stirring occasionally

3. 3

   until browned and crumbly

4. 4

   6-7 minutes.

5. 5

   Add garlic and onion to the pot and cook

6. 6

   stirring occasionally

7. 7

   until softened

8. 8

   3–-4 minutes.

9. 9

   Add beans

10. 10

    broth

11. 11

    black pepper

12. 12

    Italian seasoning

13. 13

    and salt to the pot. Cover and bring to a simmer.

14. 14

    Once simmering

15. 15

    add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes

16. 16

    until potatoes are fork-tender.

17. 17

    While the soup is cooking

18. 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. 19

    Remove soup from heat

20. 20

    add cashew cream to the pot and stir to combine.