Zuppa Tuscana – Veganized

My favorite lunchtime treat was always soup, salad and bread sticks at Olive Garden. I could eat endless bowls of Zuppa and basket upon basket full of bread sticks. So after reading through tons of recipes online, I have figured out how to make my favorite soup VEGAN! I promise this dish delivers flavor and will satisfy any hungry soul! Enjoy!!

Zuppa Tuscana!

5-6 potatoes – cut into small squares

4-6 cups vegetable broth (I use 3 cubes of vegetarian broth and water)

1 cup chopped onions

2-3 cloves of garlic chopped

2-3 Cups of chopped greens – Kale or spinach

1 package Italian tempeh (Upton’s Naturals or season your own sausage style tempeh)

1 can coconut milk

1 tsp salt

1 TBSP Italian Seasoning

1 tsp red pepper flakes

Boil potatoes, onions, garlic and spices in vegetable broth until potato is soft. Add tempeh and coconut milk and let simmer ten minutes. Add chopped greens and simmer another ten minutes and wha-la! Delicious and wholesome tasting Italian soup!