Vegetarian Zuppa Toscana recipe
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Ingredients
- 1 tablespoon olive oil ⅓ cup minced onion 2 cloves minced garlic 3 medium russet potatoes, thinly sliced 1 (32 fluid ounce) container vegetable broth 1 bunch kale, chopped 12 ounces vegetarian Italian-style sausage, sliced 2 teaspoons cayenne pepper 2 teaspoons Italian seasoning salt and pepper to taste 1 pint half-and-half
Nutrition Info
- 440.1 caloriescarbohydrate: 42.5 gcholesterol: 34.5 mgfat: 24.3 gfiber: 6.8 gprotein: 18.9 gsaturatedFat: 8.8 gservingSize: -sodium: 907.6 mgsugar: 4.2 gtransFat: : -unsaturatedFat: : -
Directions Vegetarian Zuppa Toscana
Directions
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Heat olive oil in a skillet over medium-high heat. Cook onions until they are soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes. Place in the bottom of a 4-quart pot or dutch oven.
Mix in sliced potatoes and vegetable broth to the pot. Bring mixture to a boil and cook, uncovered, until potatoes are easily pierced with a knife, 10 to 12 minutes. Add kale, vegetarian sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover and let simmer until half of the liquid is evaporated, about 8 minutes.
Pour in half-and-half to mixture. Cover and simmer until heated through, no longer than 5 minutes. Remove from heat and let cool, 5 to 10 minutes. Serve.