Vegan Zuppa Toscana (Inspired by Olive Garden)

12 oz. veggie “sausage” (optional)

6 cups vegetable broth

1 large purple onion

3 garlic cloves

5 golden potatoes (The original restaurant recipe actually calls for Russet potatoes, but the golden potatoes have a natural buttery flavor, which is great for vegans!)

¼ cup veggie “bacon” bits (optional)

1 tbsp. dried parsley

1 tsp. red pepper flakes

½ tsp black pepper

5 cups kale (5 large leaves)

1 cup almond milk (unsweetened)

Directions at theveggiegirl.com

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