How to Make Vegetarian Zuppa Toscana (Without Cabbage)
Vegetarian Zuppa Toscana is a wholesome and nutritious meal packed with plant-based goodness. It’s rich in fiber from the cannellini beans and kale, supporting healthy digestion and boosting energy levels. The potatoes provide natural carbohydrates for sustained energy, while the creamy broth offers comfort without being heavy. Kale is a powerhouse of vitamins A, C, and K, promoting immunity and bone health. This soup is perfect for vegetarians and can easily be made vegan, ensuring inclusivity for all diets. Easy to prepare and full of flavor, it’s a heartwarming dish that nourishes both body and soul.
This vegetarian version of Zuppa Toscana skips the cabbage but keeps all the comforting flavors intact. It’s hearty, creamy, and packed with wholesome ingredients, making it perfect for a cozy, plant-based meal.
Ingredients:
2 tbsp olive oil
1 medium onion, finely chopped
3 cloves garlic, minced
4 medium russet potatoes, diced or sliced
4 cups vegetable broth
2 cups fresh kale, chopped (or spinach as an alternative)
1 can (15 oz) cannellini beans, drained and rinsed
1 cup heavy cream (or coconut cream for vegan)
½ tsp smoked paprika
½ tsp dried oregano
Salt and pepper to taste
Crusty bread, for serving
Instructions:
1. Sauté Aromatics:
Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté for 3-4 minutes until soft. Stir in the minced garlic and cook for an additional minute until fragrant.
2. Cook the Potatoes:
Add the diced potatoes to the pot, followed by the vegetable broth. Bring to a boil, then reduce the heat to a simmer. Let the potatoes cook for 10-15 minutes, or until they are tender and easily pierced with a fork.
3. Add Beans and Seasoning:
Stir in the cannellini beans, smoked paprika, and oregano. Let the mixture simmer for 5 more minutes to allow the flavors to meld.
4. Add Kale:
Stir in the chopped kale and cook for another 3-4 minutes, just until the kale wilts.
5. Finish with Cream:
Reduce the heat to low and gently stir in the heavy cream or coconut cream. Taste the soup and adjust the seasoning with salt and pepper as needed.
Ladle the soup into bowls and serve it hot with crusty bread or a side salad.
Tips:
For a vegan version, use coconut cream or unsweetened cashew cream instead of heavy cream.
You can add a splash of nutritional yeast for a cheesy, savory flavor.
If you prefer a protein boost, try adding cooked lentils or plant-based sausage crumbles.
This vegetarian Zuppa Toscana is creamy, flavorful, and full of plant-based goodness. It’s an easy and satisfying dish that’s perfect for weeknight dinners or when you need a comforting bowl of soup!
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