Vegan Zuppa Toscana

The traditional version of zuppa toscana has kale zucchini cannellini beans potatoes celery carrots onion tomatoes olive oil salt powdered chili water and rigatino an Italian bacon.

Vegan zuppa toscana. Add your onions and spices to the pan and cook until tender. Olive Garden Copycat Vegan Zuppa Toscana. The filling is much thicker than I would make a normal vegan zuppa Toscana.

This recipe is a staple dish at the pop. Remove all from the pot and set aside. Vegan Zuppa Toscana soup is sure to warm you up on chilly nights.

Its served with toasted Tuscan bread. Wait to prep the kale until after you get the rest of the soup simmering on the stovetop. First up lets talk about the potatoes.

Easy hearty healthy delicious. To make this Zuppa Toscana whole food plant based compliant simply replace the olive oil with a splash of veggie stock and the Beyond sausage with 24 oz of your favorite mushrooms. How to make Zuppa Toscana Heat 1 Tbs vegan butter in a large casserole or pot.

Zuppa Toscana is a delicious Tuscan soup that is typically made with kale potatoes some type of sausage and broth. Make sure that you cut them into ½ inch chunks this ensures that they cook quickly and in the allotted time. Vegan Zuppa Toscana Healthy Oil Free Option Published.

How to Make this Vegan Zuppa Toscana This soup is super easy to make. Potatoes vegan sausage and kale are loaded up in a super flavorful broth. That way the soup becomes the perfect consistency for a pot pie.