Connoisseurus Veg · by Alissa Saenz★ 4.9 (21)
Vegan Zuppa Toscana
NUTRITION · PER SERVING55M COOK
CAL 24%·PRO 33%
CARBS 47G39% OF CAL
6G FIBER7G SUGAR34G OTHER
FAT 26G49% OF CAL
16G SAT11G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A creamy vegan take on Zuppa Toscana with potatoes and kale simmered in a coconut milk broth, with optional vegan sausage. Rich and luxurious despite being completely dairy-free.
mainamericansoupbeans🍲 stockpot🍳 skilletdairy freevegan
View the full recipe on Connoisseurus Veg →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 tablespoons olive oil
- 1 medium onion, (diced)
- 5 garlic cloves, (minced)
- 1/2 cup dry white wine
- 2 tablespoons all-purpose flour
- 5 cups vegetable broth
- 3 medium russet potatoes (about 2 1/2 pounds total), (scrubbed and cut into 1/2-inch pieces)
- 1/2 teaspoon crushed red pepper flakes, (or to taste)
- 3 Italian-style vegan sausage links (such as Field Roast), (roughly chopped (optional))
- 1 (14 ounce or 400 ml) can full-fat coconut milk
- 1 medium bunch kale, (stems removed and leaves coarsely chopped (about 4 cups of kale, packed))
- 1 tablespoon lemon juice
- Salt and pepper to taste
At a glance
PER SERVING · TIME 55M
CAL 24%·PRO 33%
CARBS 47G39% OF CAL
6G FIBER7G SUGAR34G OTHER
FAT 26G49% OF CAL
16G SAT11G 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
- 20m
- Cook
- 35m
- Sodium
- 1050mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 1186mg
- Calcium
- 171mg
- Iron
- 6mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 1050MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.