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How to Make Vegan Zuppa Toscana
6servings
About 2 Cups Soup Per Serving
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Step-By-Step Instructions:
- Remove soup from heat, add cashew cream to the pot and stir to combine.
- While the soup is cooking, cover the cashews with 1 cup of boiling water. Let sit for 15 minutes. Puree the cashews and water in a blender until smooth.
- Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
- Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
- Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
- Heat the oil in a large pot over medium heat. Add ground meat substitute and cook, stirring occasionally, until browned and crumbly, 6-7 minutes.
Nutrition facts
6 Servings
-
Serving Size
About 2 Cups Soup Per Serving
- Amount per serving Calories 320
-
Total Fat
9g
- Saturated Fat 1.6g
- Trans Fats 0g
- Cholesterol 0mg
- Sodium 670mg
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Total Carbohydrate
42g
- Dietary Fiber 11g
- Total Sugars 7g
- Added Sugars 0g
- Protein 20g
- Potassium 1590mg
- Phosphorous 600mg
Ingredients
cashews ((raw))
1/2 cup
kale ((about 1lb destemmed and chopped))
1 bunch
red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
3 whole
black pepper
1/4 tsp
salt
1/2 tsp
Italian seasoning
1 tsp
low sodium vegetable broth
8 cup
cannellini beans ((15oz, drained and rinsed))
1 can
yellow onion ((medium, minced))
1 whole
garlic ((minced))
4 clove
olive oil
2 tsp
Vegan Ground Meat Substitute
12 oz
Reviews & Ratings
Recommended