Description
A hearty and comforting Vegan Tuscan Soup packed with flavor and plant-based ingredients, perfect for any season.
Ingredients
- 1 tablespoon olive oil
- 8-16 ounces Beyond Meat Italian Sausage
- 2 tablespoons vegan butter
- 2 tablespoons flour
- 1 yellow onion, diced
- 1/2 tablespoon fennel seeds, roughly chopped
- 1 teaspoon oregano
- 1/2 teaspoon black pepper (plus more to taste)
- Red pepper flakes (to taste)
- 3 cloves garlic, diced
- 4 cups water
- 1 cup non-dairy milk, unsweetened (soy recommended)
- 2 teaspoons Better Than Bouillon No Chicken Base
- 1 teaspoon Better Than Bouillon No Beef Base
- 5 small russet potatoes (or 2 large, peeled and diced into 1″ cubes)
- 2 cups kale (stems removed and chopped)
Instructions
- Heat olive oil in a stock pot over medium heat. Add Beyond Meat Italian Sausage and brown for 7-10 minutes. Remove sausage and set aside.
- Add vegan butter and melt. Stir in flour and whisk to create a smooth roux.
- Add diced onion, fennel seeds, oregano, black pepper, and red pepper flakes. Cook until onion softens, about 5-7 minutes. Add garlic and cook for an additional 30 seconds.
- Slowly pour in water and non-dairy milk. Stir in bouillon bases. Add diced potatoes, cover, and bring to a boil.
- Once boiling, uncover and lower heat. Simmer until potatoes are fork-tender, about 10 minutes.
- Add chopped kale and most of the sausage back into the pot. Cook for an additional 5 minutes.
- Serve in bowls, garnished with extra black pepper and red pepper flakes, alongside crusty bread.
Notes
For a bolder flavor, adjust the amount of spices and herbs. Add mushrooms for extra umami, if desired. Store leftovers in an airtight container for up to five days.
