Description
A comforting Vegan Tuscan Soup filled with hearty ingredients, robust flavors, and a delightful taste of Italy.
Ingredients
Scale
- 1 tablespoon olive oil
- 8–16 ounces Beyond Meat Italian Sausage
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 yellow onion (diced)
- 1/2 tablespoon fennel seeds (roughly chopped)
- 1 teaspoon oregano
- 1/2 teaspoon black pepper (plus more to taste)
- Red pepper flakes (to taste)
- 3 cloves garlic (diced)
- 4 cups water
- 1 cup non-dairy milk (unsweetened, such as soy)
- 2 teaspoons Better Than Bouillon No Chicken Base
- 1 teaspoon Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large, peeled and diced into 1″ cubes)
- 2 cups kale (stems removed and chopped)
Instructions
- Heat the olive oil in a stock pot over medium heat.
- Add the Beyond Meat Italian Sausage, breaking it up as you cook. Allow it to brown for 7 to 10 minutes, stirring frequently.
- Once browned, remove the sausage using a slotted spoon and set it aside.
- Add vegan butter to the pot and let it melt completely.
- Slowly whisk in the flour until the mixture becomes smooth and bubbly.
- Stir in the diced onion, fennel seeds, oregano, black pepper, and a pinch of red pepper flakes. Cook for about 5 to 7 minutes until the onion softens.
- Add minced garlic and cook for an additional 30 seconds.
- Gradually pour in the water and non-dairy milk, stirring as you go.
- Add Better Than Bouillon No Chicken and No Beef bases, ensuring they dissolve thoroughly.
- Add diced potatoes, cover the pot, and bring to a boil.
- Once boiling, remove the lid and lower the heat, allowing it to simmer uncovered for about 10 minutes, or until the potatoes are fork-tender.
- Stir in the chopped kale and most of the cooked sausage, letting it cook for an additional 5 minutes.
- Serve topped with more black pepper and red pepper flakes, along with leftover sausage pieces. Pair with crusty bread for dunking.
Notes
For added richness, swirl in your favorite non-dairy cream. Adjust spices to taste and feel free to experiment with seasonal vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
Keywords: Vegan, Soup, Tuscan, Comfort Food, Plant-Based
