Vegan Zuppa Toscana
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5.0
6 reviews
Excellent
Vegan Zuppa Toscana
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This easy vegan Zuppa Toscana is a delicious vegetable soup recipe with kale, white beans, and potatoes with Tuscan herbs for added flavor.
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Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 3-4 medium yukon gold or russet potatoes peeled and diced
- ½ cup sun-dried tomatoes in oil drained and finely chopped
- 1 tsp dried oregano
- 5 sprigs fresh thyme
- 4 cups vegetable stock
- 2 cups almond milk unsweetened
- 3 cups kale leaves ribs removed, chopped
- 1 14 oz can cannellini beans
- 1 tablespoon nutritional yeast
- ¼ cup fresh parsley chopped
- 1 tablespoon lemon juice
- ½ tsp red pepper flakes or to taste optional
- salt and pepper to taste
- 1 teaspoon vegan pesto per portion to serve
- crusty bread to serve
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Instructions
- Preheat a large heavy bottom pot over medium heat. Add the olive oil and onion and sautée for a few minutes until translucent. Add diced potatoes and continue cooking for 2-3 minutes, stirring often. Add sun-dried tomatoes, minced garlic, oregano and thyme and sautée for one more minute. Scrape all the brown bits from the bottom of the pan.
- Add vegetable stock and bring to a boil. Cook for about 7 minutes, until the potatoes are softened. Add unsweetened almond milk and bring to a boil.
- Add kale and cook for 5 minutes. Add cannellini beans, nutritional yeast, parsley and lemon juice (if using).
- Sprinkle with chili flakes (optional), salt and pepper to taste. Serve with a dollop of vegan pesto and crusty bread on the side. Enjoy!
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Notes
- é
- This vegetarian Tuscan soup is an easy one-pot creamy soup packed with nutrients and flavor. It's a perfect comforting meal for a weeknight dinner, make ahead lunch, and fancy enough to serve at a dinner party.
- This potato soup with kale is perfect for meal prep. Make it in a big batch and freeze it in freezer containers or ziploc freezer bags for up to 3 months.
- The soup can be stored in the fridge for about 5 days. To reheat it, microwave it in a bowl or warm in on the stove, stirring often.
- Serve it with crusty bread loaf, focaccia, garlic knots or croutons. You can pair it with a salad, casserole, savory pie or quiche for a filling dinner meal.
- To make this vegetable kale soup oil-free, instead of sautéeing veggies in oil, add a bit of hot water or veggie broth to the vegetables to steam them.
- Use any of your favorite Italian herbs for the soup. Substitute fresh basil for parsley if you wish.
- Substitute any nut milk or oat milk for almond milk.
- To make the soup gluten-free, serve it with gluten-free bread.
- Use homemade vegan pesto as an alternative to Sacla vegan pesto or consider adding kale pesto, wild garlic pesto or roasted garlic to jazz up your soup.
- eftover kale can be used in this delicious kale smoothie.
Nutrition Information
Show Details
Calories
156kcal
(8%)
Carbohydrates
27g
(9%)
Protein
7g
(14%)
Fat
4g
(6%)
Saturated Fat
1g
(5%)
Sodium
699mg
(29%)
Potassium
557mg
(16%)
Fiber
5g
(20%)
Sugar
2g
(4%)
Vitamin A
3042IU
(61%)
Vitamin C
55mg
(61%)
Calcium
168mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 156 kcal
% Daily Value*
| Calories | 156kcal | 8% |
| Carbohydrates | 27g | 9% |
| Protein | 7g | 14% |
| Fat | 4g | 6% |
| Saturated Fat | 1g | 5% |
| Sodium | 699mg | 29% |
| Potassium | 557mg | 12% |
| Fiber | 5g | 20% |
| Sugar | 2g | 4% |
| Vitamin A | 3042IU | 61% |
| Vitamin C | 55mg | 61% |
| Calcium | 168mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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