Zippy Zuppa Toscana

This soup is always a crowd-pleaser with the robust sausage flavors and creamy

comfort of the potatoes. It’s hard not to have seconds and even thirds!

Zippy Zuppa Toscana [Vegan]

Ingredients

• 2 tablespoons (30 ml) olive oil, plus more for garnish
• 1 large white onion, diced
• 4 vegan Italian sausage links, thinly sliced
• 2 cloves garlic, minced
• 2 large russet potatoes, sliced in half lengthwise and sliced into 1/4-inch (2-cm) slices
• 6 cups (1.4 L) vegetable broth
• 2 teaspoons (10 g) sea salt, plus more to taste
• 1 teaspoon black pepper, plus more to taste
• 1 teaspoon Italian seasoning
• 2 tablespoons (16 g) cornstarch or arrowroot
• 1/4 cup (60 ml) water
• Juice of 1/2 lemon
• 3 cups (90 g) baby spinach
• Crushed red pepper (optional

Preparation

1. Heat the oil in a large stockpot over medium heat. Add the onion and sausage. Sauté for 4 to 6 minutes, until the onions have softened and sausage has slightly browned. Add the garlic and sauté for 1 minute, until fragrant.
2. Add the potatoes and the vegetable broth and bring to a boil. Cover and reduce to a simmer. Cook for 8 to 10 minutes, until the potatoes are fork-tender. Add the salt, pepper, and Italian seasoning, and mix until well combined.
3. In a bowl, whisk together the cornstarch and water until lumps have been worked out.
4. Add the cornstarch mixture to the soup and bring back to a simmer. Add the lemon juice and spinach. Continue to simmer for 4 to 6 minutes, until the soup has slightly thickened and the spinach has completely wilted. Add salt and pepper to taste.
5. Serve hot, garnished with a drizzle of oil and a sprinkle of crushed red pepper (if using).

https://www.onegreenplanet.org/vegan-recipe/zippy-zuppa-toscana-vegan/