Vegan Zuppa Toscana Soup is a rich, creamy soup made with potatoes, kale, and white beans, all simmered in a flavorful broth. This plant-based version replaces the typical sausage with a savory mix of vegetables and spices, and the creaminess comes from coconut milk. It’s hearty, healthy, and perfect for cold days when you need something warm and filling!

Ingredients:

  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 4 medium potatoes, peeled and diced
  • 1 can (15 oz) white beans (such as cannellini or great northern), drained and rinsed
  • 6 cups vegetable broth
  • 1 cup canned coconut milk (or any plant-based milk for a lighter version)
  • 4 cups kale, stems removed and chopped
  • 1/2 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp crushed red pepper flakes (optional, for spice)
  • Salt and pepper to taste
  • 2 tbsp nutritional yeast (optional, for a cheesy flavor)
  • Lemon juice (optional, for brightness)

Instructions:

  1. Sauté the aromatics:
    • In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 4-5 minutes, until softened and translucent.
    • Add the garlic and cook for an additional 1-2 minutes, until fragrant.
  2. Cook the potatoes and beans:
    • Add the diced potatoes and white beans to the pot, followed by the vegetable broth. Stir to combine and bring to a boil.
    • Reduce the heat to a simmer and cook for 10-15 minutes, until the potatoes are tender.
  3. Add the kale and spices:
    • Stir in the chopped kale, smoked paprika, thyme, and red pepper flakes (if using). Simmer for another 5-7 minutes, until the kale is wilted and tender.
  4. Make it creamy:
    • Pour in the coconut milk (or plant-based milk) and stir to combine. Let the soup simmer for an additional 5 minutes. Taste and season with salt, pepper, and nutritional yeast if desired for extra flavor.
  5. Finish & serve:
    • If you like a slightly tangy flavor, add a squeeze of lemon juice before serving.
    • Ladle the soup into bowls and serve hot, optionally garnished with extra nutritional yeast or fresh herbs.

Nutrition (per serving, approximate):

  • Calories: 250-300 kcal
  • Carbohydrates: 35-40g
  • Protein: 8-10g
  • Fat: 12-15g (from olive oil and coconut milk)
  • Fiber: 8-10g
  • Sodium: 500-700mg (depending on broth and salt added)

Note: Nutritional values may vary depending on the specific ingredients used, such as the type of plant-based milk and broth.

Why You’ll Love It:

  • Hearty & Filling: Packed with potatoes, beans, and kale, this soup is both satisfying and nutritious.
  • Creamy & Comforting: The coconut milk gives the soup a rich, creamy texture without dairy.
  • Quick & Easy: Ready in under 30 minutes, perfect for a weeknight dinner or a cozy weekend meal.
  • Customizable: Add extra vegetables, or use tempeh or tofu for added protein. Adjust the spice level to your taste!