Name: Creamy Zuppa Toscana Soup
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 null field roast italian sausages; 2 tbsp olive oil; 1 null large onion (finely chopped); 2 large cloves garlic (finely chopped); 0.5 cup dry white wine (optional); 1.5 tbsp vegetable stock paste; 3 null large russet potatoes scrubbed (rinsed and cubed - cut evenly); null to_taste season to taste; 2 tbsp dried basil; 1 tbsp dried thyme; 1 teaspoon red chili flakes (optional — adjust to your taste); 4.5 cup water (around 4-5 cups); 1 can coconut milk (or oat milk); 3 cups chopped kale (hard stems removed - can also use spinach or fresh green chard); null to_garnish fresh lemon; null to_garnish vegan parmesan

Instructions

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1

Fry the roast italian sausages (2 field) in a deep pan over medium-high heat until browned, stirring frequently. Remove and set aside.
2

Add olive oil (2 tbsp) to the pot. Heat for 20 seconds, then add the onion (1 large) and cook until soft and translucent (about 5 minutes). Add the cloves garlic (2 large) and cook for 1 minute until fragrant.
3

OPTIONAL: Add dry white wine (0.5 cup) and reduce by half (about 2 minutes).
4

Increase heat to high. Add vegetable stock paste (1.5 tbsp), russet potatoes scrubbed (3 large), [season to taste], dried basil (2 tbsp), dried thyme (1 tbsp), and red chili flakes (1 teaspoon). Cook for about 5 minutes until potatoes are fully coated. Add water (4.5 cup) to just cover the potatoes and bring to a boil.
5

Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut milk (1 can), cooked [field roast italian sausages], and chopped kale (3 cups). Simmer for 2 minutes until kale leaves have softened.
6

Serve hot, garnished with [fresh lemon] and [vegan parmesan].