Zuppa Toscana Soup #glutenfree #vegan

Zuppa Toscana Soup #glutenfree #vegan

Zuppa Toscana signifies "soup in the style of Tuscany". It used to be my most loved Olive Garden soup, well in any event it was 20 years prior. I always remembered the flavors and chose to attempt and recreate a more beneficial variant. Olive Garden's form is made with substantial cream, chicken stock, parmesan cheddar, and italian wiener. Mine is made with vegetable stock, no cream or cheddar, smashed fennel seeds to mix the herbed season in italian wiener and I as of late began including Beyond Meat "hamburger" disintegrates to it. I know when my better half (who eats meat and cheddar) requests that I make it again and again that I did great.

Did I notice how simple this was to make? Through and through, it will perhaps take you 60 minutes. What's more, it is soothing and ideal for fall and winter. It's unadulterated and straightforward worker nourishment, which is the best kind. It's likewise very tasty, similarly all things considered. I include a teaspoon of pounded red pepper chips to give it a little chomp.

Also try our recipe Crock Pot Vegetable Lentil Soup

Zuppa Toscana Soup #glutenfree #vegan

This soup is so delicious. You will love it and your body will love you for keeping it light and simple. Enjoy!


  • 2 tbsp. olive oil
  • 2 1/2 c. chopped vidalia onion
  • 3 cloves of garlic, minced
  • 1 tsp. dried thyme
  • 1 1/2 tsp. kosher salt
  • 1 tsp. corse ground pepper
  • 1/2 tsp. crushed red pepper
  • 1 tsp. crushed fennel seeds
  • 6 c. diced yukon gold potatoes
  • 7 c. vegetable stock
  • 7 (loose) c. chopped, destalked kale

2 c. pea protein, vegan beef crumbles (I like Beyond Meat)


  1. In a large enamel soup pan, sauté olive oil and chopped onion for about 4 minutes, then add the minced garlic, thyme, salt and pepper, crushed red pepper and crushed fennel seeds. Sauté another 4-5 minutes until onions are translucent.
  2. While the onions are sautéing, wash and dice the potatoes—not bothering to peel. Add the diced potatoes and vegetable stock and bring to a boil. Once boiling, reduce head to a low boil and cook for 15 minutes.
  3. While that is cooking, wash and destalk your kale and rough chop to bite sized pieces. Add to your soup after your 15 minutes are up. Also add the vegan beef crumbles and stir the kale and crumbles in to the soup mixture. Cook the soup for an additional10 minutes to finish.

Read more our recipe Berry Champagne Punch

Source : https://bit.ly/2XgG0Mw

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