This Vegetarian Zuppa Toscana Recipe is so good that you don’t miss the meat at all. As a matter of fact, this may have been even better than the Zuppa Toscana Recipe I made a few months ago with Italian Sausage.
Ingredients I used for Vegetarian Zuppa Toscana:
* 2 Potatoes Cubed (I used Yukon Gold)
* 32 Ounces Vegetable Stock
* 3 Cups Heavy Cream
* Olive Oil
* 1 Pound Bag Of Kale
* 5 Quartered Mushrooms
* Thick Diced Zucchini
* 1 Diced Red Peppers
* 1 Large Chopped Onion
* 2 Chopped Garlic Cloves
* 1 Tbsp Red Pepper Flakes (To Taste)
* 1 Tbsp Fennel
*1 Tbsp Sugar ( To Taste)
* Salt (To Taste)
* Pepper To Taste)
These are the ingredients and approximate amounts I used. Get creative.
Inexpensive Cast Iron Cookware:
What is Zuppa Toscana:
Zuppa toscana is a generic term literally meaning “soup in the style of Tuscany”. Classic Zuppa Toscana traditionally is a soup made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread, and rigatino (an Italian bacon).
The onion, carrots and celery are diced and tossed in hot oil and salt. The other vegetables are then added with the chili and cooked for about 15 minutes. Water is then added and the mixture is simmered for around 30 minutes. Zuppa Toscana is traditionally served on toasted Tuscan bread, with just a tiny splash of extra virgin olive oil.
A North American version, popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes, and kale is richer and more caloric than the original.
Vegetarian Zuppa Toscana Soup Recipe – Easy Soup Ideas
Olive Garden Inspired Soup Recipe
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