Name: Vegetarian Zuppa Toscana
Prep time: 20 min
Cook time: 20 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Minced onion - ⅓ cup; Minced garlic - 2 cloves; Vegetable broth - 1 (32 fluid ounce) container; Russet potatoes, thinly sliced - 3 medium; Kale, chopped - 1 bunch; Vegan sausage, cut into 1/4 inch slices - 12 ounces; Cayenne pepper, or to taste - teaspoons; Italian seasoning - 2 teaspoons; Salt and pepper to taste - 2 teaspoons; Half-and-half - 1 pint

Ingredients for - Vegetarian Zuppa Toscana

1. Olive oil 1 tablespoon

2. Minced onion ⅓ cup

3. Minced garlic 2 cloves

4. Vegetable broth 1 (32 fluid ounce) container

5. Russet potatoes, thinly sliced 3 medium

6. Kale, chopped 1 bunch

7. Vegan sausage, cut into 1/4 inch slices 12 ounces

8. Cayenne pepper, or to taste teaspoons

9. Italian seasoning 2 teaspoons

10. Salt and pepper to taste 2 teaspoons

11. Half-and-half 1 pint

How to cook deliciously - Vegetarian Zuppa Toscana

1 . Stage

Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.

2 . Stage

Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.

3 . Stage

Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.