Vegan Zuppa Toscana

Instructions

1. Finely chop the onion and garlic.

2. Quarter the potatoes and slice bite-size size slices.

3. Heat up a large soup pot on medium heat. Add 1-2 Tbsp of olive oil. Saute the Beyond Meat sausages for several minutes until golden brown. Use a spatula to break up the sausages, remove them from heat and set aside in a bowl.

4. Sauté the onions for 5 minutes, or until translucent and tender.

5. Add the garlic and fennel and cook until it becomes fragrant

6. Add 1/3 cup of white wine and deglaze the pan until the wine has evaporated and no alcohol is left.

7. Add the oregano, thyme, bay leaves, paprika, and mix well with onions.

8. Add in the potato slices.

9. Add the 32 oz Imagine No-Chicken Broth and 3 cups of water and 1-2 no-chicken bouillon or no-chicken base.

10. Cook soup on a low simmering boil until potatoes are fork tender, about 20-25 minutes.

11. While the soup is cooking, Add 1 cup soaked cashews + 1 cup water to the blender. Blend on high to liquify (soak the cashews in water to cover for 4 hours or overnight). 

12. Cover the soup pot halfway and bring to almost a boil

13. Turn down the heat and add the chopped kale or spinach until wilted and tender.

14. Then pour in the cashew cream and stir to combine. Give the soup a good stir. Taste and adjust seasonings.

15. Pour the hot soup into bowls and top each bowl with the sautéed sausage, fresh thyme, and a little vegan parmesan.

16. Serve with a crusty Artisan bread and a simple romaine salad.