1cupbacon bitsto sprinkle on top or mix in the soup at the end
Cooking the potatoes:
Bring 8 cups of salted water to a boil in a medium-sized pan.
Wash, peel (optional) and dice the potatoes into bite-sized pieces, about 1/4 inch cubes.
Cook the potatoes in boiling salted water until just soft, then drain and set aside.
Making the soup:
Chop up the vegan Italian sausage links into small bite-sized pieces or make your own sausage crumbles.
Wash a large bunch of fresh kale and rip it up into small pieces pulling the large stems off.
Saute the sausage in olive oil for about 3 minutes.
Add the kale and garlic and saute kale for about 3-5 more minutes until it gets dark and shiny.
Sprinkle in the Italian herbs and stir well.
Add the broth and simmer for 10 minutes.
Add the cooked potatoes and soy milk and continue to simmer while you make the roux.
To thicken the soup with a roux:
Heat oil and flour in a separate soup pan and stir with a whisk.
Ladle out spoonfuls of the broth out of the soup and pour it into the oil and flour mixture stirring well between each spoonful.
Continue to add the broth 1 ladle at a time until most of the broth is mix with the roux and has become thick and bubbly.
Pour the remaining soup into the 2nd soup pot with the thickened broth.
Stir well and serve with bacon bits sprinkled on top.
To thicken with corn or potato starch instead of a roux:
Mix 1/3 cup of starch with 1/2 cup of COLD water and add it to the soup at the end of cooking.
Stir well while you bring the soup to a slow boil and then turn off the heat.
You can cook the potatoes directly in the broth of the soup. You can do this by adding them at the same time you add the broth (step 6 below). However, I find that they give the soup a slightly bitter flavor. I like to boil my potatoes first and drain off the cooking water before adding them to the soup.
You can stir the bacon bits in at the end, but I like to sprinkle them on top when you serve the soup. This way they stay crunchy.
To make this soup gluten-free:
either use gluten-free flour mix in the roux
or use the starch method to thicken.
Vegan Zuppa Tuscana
Amount Per Serving (1.5 cups)
Calories 172Calories from Fat 81
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1696IU34%
Vitamin C 25mg30%
* Percent Daily Values are based on a 2000 calorie diet.