Seriously delicious plant-based Zuppa Toscana soup. This recipe was inspired by the Olive Garden’s (non-vegan) Zuppa Toscana, which used to be my Grandpa’s favorite! This vegan soup recipe uses plant-based sausages made by Field Roast which can be found in your local grocery store.
We hope you LOVE this vegetarian Zuppa Toscana! It’s: Creamy Delicious Flavorful Satisfying & Quick & Easy!
If you try this recipe, let me know! Leave a comment, rate it, and remember to take a picture and tag it #raepublic on Instagram! I’d love to see what you come up with. Cheers, lovely!
6 yukon gold potatoes (each about the size of your fist)
2 13.5ounce can coconut milk (full fat)
1 15.5ounce can organic great northern beans
2 stalks celery, diced
1 handful of spinach
2 Smoked Apple Sage Field Roast Sausages, chopped
1 teaspoon dried basil
1 teaspoon dried parsley
1 teaspoon ground black pepper
1 teaspoonHimalayan salt
1/4 teaspoon dried thyme
Pour 1 cup water, chopped onion and all spices & herbs into large pot and sauté until semi-transparent. (If using an induction burner simply set to Sauté.)
Add 8 cups water, vegetable bouillon, potatoes, coconut milk, beans, celery and spinach to pot and turn up to boil.
Once soup comes to a boil, turn down to and let simmer until potatoes are soft.
Add in sausage and stir.
Pour into bowls and enjoy!
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Prep Time:10 Minutes
Cook Time:30 Minutes
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