Can you tell I (Barb) am a total soup lover? I can't help it...I mean what's not to love? It's like the ultimate delicious, comfort, leftover (cook once, eat twice) dish! So here I am with another soup recipe for you this week. It's my VEGAN take on Olive Garden's Zuppa Toscana & I know you're going to love it!
Vegan Zuppa Toscana: 1 tablespoon avocado oil 1 yellow onion 4 cloves garlic 2 stalks of celery 1 small container of mushrooms 1 green bell pepper 1 bunch of curly kale 10 (golf ball sized) red skinned potatoes 1 cup navy beans (cooked from dry (I used a pressure cooker) - reserve the cooking liquid) 4 cups of chicken broth 1/2 teaspoon dried rosemary 1/2 teaspoon dried thyme 1/4 teaspoon crushed red pepper flakes 1 bay leaf 1/4 teaspoon smoked paprika Salt and Pepper (to taste - I used 1 tsp salt and 1/2 tsp pepper) Start by warming the avocado oil in a large pot. Add the crushed garlic and the chopped onion - stir until fragrant. Chop the celery, green pepper and mushrooms - add to the pot and cook for five minutes over medium heat, stirring frequently to prevent sticking. Add the potatoes, kale (remove stems and chop into smaller pieces) cooked white beans (with 2 cups cooking liquid), the chicken broth and all the seasonings. Stir well, cover with a lid and allow to simmer for 15-20 minutes or until the potatoes are fork tender. Serve with sour cream and a squeeze of lemon. ENJOY!
You can download an "easy to print" PDF of this recipe here!
XOXO,
Barb
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