Skinny Spatula · by Alice★ 4.6 (53)
The Ultimate Vegan Zuppa Toscana
NUTRITION · PER SERVING50M COOK
CAL 14%·PRO 16%
CARBS 40G59% OF CAL
7G FIBER10G SUGAR23G OTHER
FAT 10G33% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy tuscan soup of chickpeas, potatoes, and dark leafy greens with fennel, sage, and herbs. Rich and deeply flavored despite being plant-based. Warming and wholesome.
mainitaliansoup🥘 pressure cooker🫕 dutch ovendairy freegluten freeveganvegetarian
View the full recipe on Skinny Spatula →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tbsp extra virgin olive oil
- 1 can (14 oz / 400 g) chickpeas (drained and rinsed)
- 2 tsp sage
- 1/2 tsp fennel seeds (crushed)
- 1 large onion (finely chopped)
- 6 cloves garlic (crushed)
- 2 tsp Italian herbs
- 1/4 tsp chilli flakes
- 650 ml vegetable stock
- 600 g red-skinned potatoes
- 200 ml vegan cream
- 100 g Cavolo nero, chopped, hard stems removed
- Sea salt
- Freshly ground black pepper
At a glance
PER SERVING · TIME 50M
CAL 14%·PRO 16%
CARBS 40G59% OF CAL
7G FIBER10G SUGAR23G OTHER
FAT 10G33% OF CAL
2G SAT8G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 35m
- Sodium
- 488mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 711mg
- Calcium
- 99mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 488MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.