Vegetarian Zuppa Toscana
A vegetarian version of your favourite creamy Italian soup. Hearty, delicious and filled with kale, potatoes and Cannelini beans.
Ingredients
- 2 Tbsp olive oil
- 1 medium white onion diced
- 2 garlic cloves minced
- 1/2 tsp dried thyme
- 1/2 tsp dried oregano
- 1/2 tsp fresh rosemary chopped
- Pinch red pepper flakes
- 6 cups vegetable broth
- 4 cups potatoes diced
- 1 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups kale chopped
- 1 15 oz can cannellini beans
- 1/2 cup heavy cream
- 1 cup parmesan finely grated
Instructions
- Heat the olive oil in a heavy soup pot over medium heat and add in the onion. Cook until softened.
- Add in the garlic. Cook 1-2 minutes more.
- Stir in the thyme, oregano, rosemary and red pepper flakes.
- Pour in the broth.
- Add the potatoes and the salt and pepper. Bring to a boil then reduce the heat and simmer 20 minutes.
- Add in the kale and the beans and simmer 5 minutes more.
- Stir in the cream and the cheese. Season to taste.
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