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How to Make 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!
15 min prep time
45 min cook time
8servings
About 1 ½ cups
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Step-By-Step Instructions:
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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.
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Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
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Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
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Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
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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.
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Remove soup from heat, add cashew cream to the pot and stir to combine.
Nutrition facts
8 Servings
-
Serving Size
About 1 ½ cups
- Amount per serving Calories 220
- % Daily value*
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Total Fat
9g
12%
- Saturated Fat 2g 10%
- Trans Fats 0g
- Cholesterol 0mg 0%
- Sodium 350mg 15%
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Total Carbohydrate
26g
9%
- Dietary Fiber 6g 21%
- Total Sugars 4g
- Added Sugars 1g 2%
- Protein 10g
- Potassium 780mg 17%
Ingredients
cashews ((raw))
1/2 cup
kale (about 1 lb, destemmed and chopped)
1 bunch
red potatoes (each, thinly sliced 1/8 inch)
3 med
black pepper
1/4 tsp
Kosher Salt
1/2 tsp
Italian seasoning
1 tsp
low sodium vegetable broth
8 cup
cannellini beans (drained and rinsed)
1 (15 ounce) can
yellow onion (minced)
1 med
garlic (minced)
4 clove
olive oil
2 tsp
Vegan Ground Meat Substitute
12 oz
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