Name: Creamy Vegan Zuppa Toscana
Prep time: 12 min
Cook time: 28 min
Total time: 40 min
Yield: 4 servings
Ingredients: 2 tbsp extra virgin olive oil (divided); 1 null yellow onion (diced); 4 clove garlic cloves (minced); 1 tbsp italian seasoning (blend); 0.25 tsp red pepper flakes; 7 null baby yellow potatoes (cut into bite-sized pieces); 32 oz vegetable stock; 1 bunch kale (de-stemmed and torn into pieces); 1 can coconut milk (unsweetened); 1 tbsp all purpose flour; 2 null field roast italian sausages (or 1 can chickpeas (if using chickpeas, double seasoning)); null to_taste salt; null to_taste pepper; null to_garnish nutritional yeast (or vegan parmesan)

Instructions

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1

Heat extra virgin olive oil (1 tbsp) in a large pot over medium heat. Sauté onion (1 yellow) until softened. Add cloves (4 garlic), italian seasoning (1 tbsp), and red pepper flakes (0.25 tsp), and sauté for minute (1), ensuring not to burn the garlic. Add yellow potatoes (7 baby) and vegetable stock (32 oz). Bring to a simmer and cook until potatoes are tender, about minutes (15).
2

While the potatoes cook, brown the protein. If using roast italian sausages (2 field), cut them into bite-sized pieces and sauté in the remaining extra virgin olive oil (1 tbsp) in a frying pan until browned, about minutes (5). Set aside. (If using chickpeas instead, no pre-cooking is needed here.)
3

Once the potatoes are tender, add kale (1 bunch) to the pot and stir until wilted. Stir in coconut milk (1 can) and whisk in all purpose flour (1 tbsp) until no clumps remain. Add the browned roast italian sausages (2 field) (or drained chickpeas (1 can)) to the soup. Simmer just until all ingredients are warmed through. Season with [to_taste salt] and [to_taste pepper] as desired. Serve immediately and garnish with [to_garnish nutritional yeast].