Vegetarian Zuppa Toscana

Cook mainly from reduced calorie healthy recipes/books and authors or adapt recipes to become less calorie, (IE: more veggies, lean protein, then carbs and fats) and also convert to a vegetarian recipe at times. Like lots of flavor from herbs and spices rather then fat and carbs. Heavy on vegetarian and fish, but do eat most anything.

zuppa toscana with veggie sausage

Yield: 4 SERVINGS Prep: 15 MINS Cook: 45 MINS Total: 1 HR

When sitting down to enjoy a bowl of my Vegetarian Zuppa Toscana you will hear a lot of Mmmmmm's going on. Whether they are coming from you, or from a friend or family member, you will all go back for more.

2 to 3 tablespoons olive oil, Extra Virgin

1 to 2 cups ground plant-based sausage, such as Lightlife, Impossible, Beyond

1 medium yellow onion, diced

3 cloves garlic, minced

2 teaspoons dried Italian herbs

2 tablespoons sun-dried tomatoes, in oil, roughly chopped

1 pinch red chili flakes

¼ cup white wine , (If you prefer, you can substitute with vegetable broth)

6 cups vegetable broth

2 ½ cups Yukon gold potatoes, diced

salt and pepper, to taste

1 cup half and half

3 to 4 cups kale, roughly chopped

subheading: OPTIONAL TOPPINGS:

freshly grated parmesan cheese

subheading: Equipment:

1 Large Pot or Dutch Oven

Cutting Board

Chef's Knife

Directions at supperwithmichelle.com

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