Vegan Zuppa Toscana
April 2, 2025
How to Make Vegan Zuppa Toscana
6servings
About 2 Cups Soup Per Serving
Print Recipe >
Step-By-Step Instructions:
- Remove soup from heat, add cashew cream to the pot and stir to combine.
- 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.
- Once simmering, add potatoes and kale. Turn heat to low and simmer for 10–-15 minutes, until potatoes are fork-tender.
- Add beans, broth, black pepper, Italian seasoning, and salt to the pot. Cover and bring to a simmer.
- Add garlic and onion to the pot and cook, stirring occasionally, until softened, 3–-4 minutes.
- 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.
Nutrition facts
6 Servings
-
Serving Size
About 2 Cups Soup Per Serving
-
Amount per serving
Calories
320
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
1.6g
8% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
0mg
0% -
Sodium
670mg
29% -
Total Carbohydrate
42g
15%-
Dietary Fiber
11g
39% -
Total Sugars
7g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
20g
-
Potassium
1590mg
34%
Ingredients
cashews ((raw))
1/2 cup
kale ((about 1lb destemmed and chopped))
1 bunch
red potatoes ((about 6oz, each, thinly sliced 1/8 inch)
3 whole
black pepper
1/4 tsp
salt
1/2 tsp
Italian seasoning
1 tsp
low sodium vegetable broth
8 cup
cannellini beans ((15oz, drained and rinsed))
1 can
yellow onion ((medium, minced))
1 whole
garlic ((minced))
4 clove
olive oil
2 tsp
Vegan Ground Meat Substitute
12 oz