This is my take on the classic Italian Zuppa Toscana. Its smokey with a hint of sauce’age. I fused the traditional version with the North American version by combining kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, red chili flakes, fresh garlic and replaced the rigatino (an Italian bacon) with liquid smoke and the sausage with fennel to bring the expected smokey flavors to life in this hearty vegan version.
RECIPE 6 cups low-sodium veggie broth 2 cups ½” cubed peeled russet potatoes (2 medium) 1 medium white onion chopped 2 cups chopped kale 1 cup carrots (2 medium) 1 cup celery (2-3 stalks) 1 cup ½” cubed zucchini 1 15oz can cannellini beans 3 Tbsp cornstarch or arrowroot 1 tsp crushed red pepper 3 crushed garlic cloves 2 tsp whole fennel seeds ¼ tsp liquid smoke
In a medium to large pot. add the garlic, fennel seeds, liquid smoke, and crushed red peppers to 5 ⅔ cups of the veggie broth and bring to a boil.
Reserve the remaining ⅓ cup veggie broth and mix cold with 3 Tbsp of cornstarch or arrowroot and set aside. This will be added last to add a thickness to the soup, in place of the traditional heavy cream.
While the soup broth is simmering prepare your veggies. Add the potatoes, kale, onion, carrots, celery & zucchini. Cover and simmer for about 20 mins. Until the potatoes are fork tender.
Lastly, re-mix the set aside ⅓ cup of veggie broth with the 3 Tbsp of cornstarch or arrowroot and add to the pot with your cannellini beans.
The soup will thicken within 15 seconds. Let the beans heat for about 3 minutes and your soup will be done.
Makes 4 Meal-Sized Portions