Vegetarian Zuppa Toscana

• servings: 4 servings
• active time: 15 minutes
• total time: 1 hour

Ingredients

2 to 3 tablespoons olive oil (extra virgin)

7 to 8 ounces ground plant-based sausage

1 medium yellow onion (diced)

3 cloves garlic (minced)

2 teaspoons dried Italian herbs

2 tablespoons sun-dried tomatoes (in oil, roughly chopped)

1 pinch red chili flakes

¼ cup white wine (If you prefer, you can substitute with vegetable broth)

6 cups vegetable broth

2 ½ cups Yukon gold potatoes (diced)

salt and pepper (to taste)

1 cup half and half

3 to 4 cups kale (roughly chopped)

freshly grated parmesan cheese

Directions

Heat olive oil in a large pot or Dutch oven, over medium-low heat. Add in the onions and "sausage" and sauté until the sausage is golden brown, about 10 to 15 minutes. (Please see note below to consider.)

Add in the garlic, dried herbs, sun-dried tomatoes, red chili flakes, and sauté until fragrant, about 1 minute.

Stir in the white wine to de-glaze your pot. Cook for several minutes until most of the wine has evaporated.

Stir in vegetable broth, potatoes, and season with salt and pepper. Cover the pot and simmer until potatoes are nice and soft to the fork, for about 20 to 25 minutes.

Turn the heat down to low. Remove the lid and stir in the half and half milk and kale. Simmer for just a few more minutes until the kale has completely wilted. Ladle into your favorite bowl and enjoy.

Nutrition

• Serving Size: 8 ounces
• Calories: 403 kcal
• Total Fat: 19 g
• Saturated Fat: 6 g
• Unsaturated Fat: 11 g
• Cholesterol: 21 mg
• Sodium: 470 mg
• Total Carbohydrate: 37 g
• Dietary Fiber: 10 g
• Total Sugars: 8 g
• Protein: 20 g