Name: Zuppa Toscana Vegetarian
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4
Cuisine: Italian
Ingredients: {"1 Tbsp olive oil","1 medium yellow onion, diced","2 garlic cloves, minced","1 1/2 tsp chili flake","6 cups low-sodium vegetable stock","1 small russet potato, 1/2 inch dice","3/4 cup dairy-free milk","2 Tbsp gluten-free, all purpose flour","4 cups dino kale, shredded","2 (15 oz) cans cannellini beans, canned, drained","2 cups vegetarian protein crumble"}

Step 1:

Heat the oil over medium low heat in a pot for 1 minute. Add the diced onions, sauté for 5-7 minutes until translucent.

Step 2:

Add the garlic, cook for 30 seconds until fragrant. Add the chili flakes, broth and potatoes. Cook for 20 minutes until the the potatoes are fork ready.

Step 3:

In the meantime, in a small bowl add the dairy-free milk and flour into a bowl, whisk to combine, making sure there are no clumps.

Step 4:

Whisk the flour mixture into the soup, simmer for 5 minutes until the soup thickens.

Step 5:

Add the shredded kale, beans and vegetarian meat, continue to cook until the kale wilts, about 2-3 minutes. Season with a pinch of sea salt and black pepper.

Zuppa Toscana Vegetarian

Ingredients

Instructions

Chef's Notes