How to Prepare Vegetarian Zuppa Toscana (Minus the Cabbage)
Zuppa Toscana is a beloved Italian soup that is famous for its rich flavors, hearty vegetables, and creamy consistency. Traditionally made with sausage and potatoes, this meat-free version omits the meat but not the comforting savory deliciousness. (And the lack of cabbage doesn’t detract from the soul-warming quality of the bowl, an ideal meal on a cold day.) How to make Vegetarian Zuppa Toscana (Without Cabbage)
Why You’ll Love This Recipe:
Hearty & Satisfying: This soup is filling and comforting thanks to the potatoes and beans.
Creme & Tasty: Broth is rich and creamy, providing a fluffy texture.
Healthy & Plant-Based: A healthy, vegetarian version that’s simple to make.
Quick & Simple: At just under 40 minutes from start to finish, it’s an easy weeknight dinner or weekend treat.
Flexible: Go ahead and customize it with your favorite veggies or vegan proteins.
Ingredients You’ll Need
2 tablespoons olive oil
1 medium yellow onion, diced
3 cloves garlic, minced
3 medium russet potatoes, peeled and diced
1 cup carrots, thinly sliced
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1/4 teaspoon crushed red pepper flakes, to taste (optional for heat)
4 cups vegetable broth (or more for desired texture)
1 (15 oz) can cannellini beans, drained and rinsed
1 1/2 cups unsweetened almond milk (or any non-dairy milk)
1/2 cup of nutritional yeast (for a cheesy flavor)
Sea salt and freshly ground black pepper, to taste
1 1/2 cups chopped kale or spinach (optional but adds color and nutrients)
Fresh parsley (for garnish)
Lemon wedges (for serving, optional)
Step-by-Step Instructions
Sauté the Aromatics
Heat the olive oil in a large soup pot over medium heat. Add the onion and sauté for 3–4 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook 1 more minute, until fragrant.
Cook the Vegetables
Stir in the potatoes and carrots. Add the oregano, thyme and crushed red pepper flakes (if using). Cook for an additional 2-3 minutes to incorporate the seasonings with the vegetables.
Add the Broth and Simmer
Add the vegetable broth and bring the mixture to a boil. Bring to a boil, then reduce the heat and simmer gently for 15-20 minutes, or just until the potatoes and carrots are tender.
Add the Beans & Milk
Add the cannellini beans and plant-based milk. Add an additional 5-7 minutes for the flavors to marry. The beans will add a good body, and the milk will give it that creamy texture.
Blend (Optional Creamy Version)
For a creamier iteration, you can puree some of the soup. Using an immersion blender, puree some of the potatoes and carrots, or carefull transfer 2-3 cups of the soup to a blender and puree, then return to the pot. This step is optional but adds extra creaminess to the soup without using any cream.
Season & Add Greens
When the soup has achieved the thickness you want, stir in the nutritional yeast, salt and pepper. Season to taste, adjusting as necessary. If you’re adding kale or spinach, throw it in now to let it wilt in the soup for 2 to 3 minutes.
Serve & Garnish
Serve the soup in bowls with a sprinkle of fresh parsley. For extra oomph, serve with a wedge of lemon on the side to squeeze into the soup just before you eat it.
A few tips to make the best vegetarian zuppa toscana:
Make It Spicy: Add more crushed red pepper flakes or a chopped fresh chili if you like your soup spicier.
Bulk Up the Veggies: You can make this soup your own by adding even more vegetables, including zucchini, celery or parsnips.
Nutritional Yeast: This adds a cheesy flavor without using dairy. Or, for a more indulgent flavor, sub in a little vegan Parmesan.
Potato Type: Use russet potatoes, which will dissolve nicely and also provide a creamy texture to the soup. You can also use Yukon Gold potatoes instead if you want a firmer texture.
Make it Smoky: For a smoky taste, try adding a dash of smoked paprika or liquid smoke.
Health Benefits of Vegetarian Zuppa Toscana
A romaine and kale or spinach salad provides essential vitamins A, C, and K and flavonoids and antioxidants with anti-inflammatory properties.
Cannellini beans offer a good dose of plant-based protein, fiber, and important minerals such as iron and magnesium.
Adding potatoes to your day can boost energy levels with their complex carbohydrates helping to fuel you through the day.
Heart-healthy fats, antioxidants, and heart-healthy fats abound in olive oil.
Frequently Asked Questions
Q: Can I use a different kind of bean?
Yes! Don’t have cannellini beans on hand? Navy beans, great northern beans, or kidney beans work as well for a different texture.
Q: Can I prepare this soup ahead of time?
Absolutely! This soup will keep well in the fridge for 4 days. It can also be frozen for up to 3 months. Just make sure you let it cool all the way before transferring it to an airtight container.
Q: Can I substitute a different leafy green?
Yes! You could use spinach, Swiss chard, or even collard greens in place of kale.
Q: How do I make this soup creamier?
For a heartier soup, you can puree more of the vegetables or add a spoonful of coconut cream or cashew cream for more creaminess.
Final Thoughts
Vegetarian Zuppa Toscana (without cabbage) Recipe This Zuppa Toscana is a comforting, wholesome twist on the classic Italian soup. It’s rich, creamy and full of wholesome elements that work beautifully any time of year. Whether you want a filling lunch, a hearty dinner or a dish to impress your guests, this soup has got you covered. Join us and start your-day with your favorite Italian flavors at the comfort of your home!
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