Description
A creamy, dairy-free twist on the classic Zuppa Toscana, made with hearty potatoes, white beans, kale, and a smoky, flavorful broth. Perfect for a cozy meal!
Ingredients
Scale
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp Italian seasoning
- 3 large russet potatoes, sliced
- 4 cups vegetable broth
- 1 cup canned coconut milk (or cashew cream)
- 1 can white beans, drained & rinsed
- 2 cups kale, chopped
- ½ tsp red pepper flakes (optional)
- Salt & pepper to taste
- 1 tbsp olive oil
Instructions
- Heat olive oil in a large pot over medium heat. Sauté onion for 3-4 minutes.
- Add garlic, smoked paprika, and Italian seasoning, stirring for 30 seconds.
- Add potatoes and vegetable broth. Bring to a boil, then simmer for 15 minutes.
- Stir in coconut milk and white beans. Simmer for 5 more minutes.
- Add kale and cook for 2-3 minutes until wilted.
- Season with salt, pepper, and red pepper flakes. Serve warm.
Notes
- Substitute kale with spinach for a milder taste.
- Use cashew cream for a neutral flavor instead of coconut milk.
- Add plant-based sausage for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Italian