Zuppa Toscana

This hearty vegan Zuppa Toscana features shredded mushrooms, creamy white beans, tender potatoes, and kale in a rich cashew cream broth. It's comforting, protein-packed, and perfect with crusty bread.

Author Sarah Cobacho (plantbaes.com)

PREP TIME20

COOK TIME45

TOTAL TIME1 5

Servings 4

Course Soup

Cuisine Italian-Inspired

Keyword beans, cashews, garlic, High Protein, high-fiber, Iron-rich, kale, lemon, mushroom, nutritional yeast, onions, parsley, potatoes

Ingredients

5.3 oz oyster or shimeji mushrooms see notes
2 yellow onions diced
1 tbsp olive oil
½ tsp red chili flakes
2 tsp dried thyme
1 tsp fennel seeds
8 garlic cloves minced
1 tbsp apple cider vinegar
2 potatoes diced in small cubes, about 18oz - 500g
3 cups cannellini beans cooked
5.5 cups low sodium vegetable stock
4 cups kale stem removed and finely chopped
½ cup fresh parsley finely chopped
3 tbsp fresh lemon juice
sea salt flakes to taste, see notes
freshly ground black pepper to taste

Cashew cream

½ cup raw cashews
1.25 cup dairy-free milk I use soy
½ cup nutritional yeast
bread to serve

Instructions

Soak the cashews in hot water for 20 minutes. Drain and set aside.
Wash the mushrooms thoroughly. Using your hands, shred them into thin strips. Add to a large pot on medium heat and cook for about 10 minutes, stirring regularly, until most of the water has evaporated.
Add the onions, olive oil, chili flakes, thyme, fennel seeds, a pinch of sea salt flakes, and pepper to the pot. Cook for 5 minutes, stirring regularly.
Add the garlic and cook for a further 10 minutes, stirring only a couple of times to let the mushrooms develop some browning. It could be tempting to shorten the cooking time, but this is an important step in building the flavors.
Add the apple cider vinegar to deglaze and cook while stirring for a further 1 minute.
Add the diced potatoes, cooked beans, and broth. Cook partially covered at a low simmer for 20 to 25 minutes. Pierce a potato with a fork to ensure the potatoes are fully cooked. You should not encounter any resistance.
Make the cashew cream: blend the cashews, milk, and nutritional yeast. Make sure it's completely blended and you can't see any bits and pieces left.
Stir in the cream into the pot along with the kale and parsley. Cook for a further 5 minutes. Turn off the heat, stir in the lemon juice, and taste, adjusting the salt and pepper as needed. Serve with a slice of toasted sourdough or our gluten-free bread. Enjoy!

Notes

Mushrooms: I love the texture of shredded oyster mushrooms in this, but if it's not available to you, use other mushrooms, I can't imagine one that would not go with this flavor profile.

Salt: If you are using a broth or stock, keep in mind that the saltiness can vary a lot between brands. I recommend starting with a pinch of salt, then tasting and adjusting at the end once everything is cooked. This way you stay in control of the seasoning and avoid over salting the dish. Sodium in the nutrition info will vary depending on the broth chosen, and how much salt is used.

Nut-free Option: Swap cashews for sunflower seeds, or use store bought soy cream instead of cashew cream (use 1.5 cups).

Soy-free option: Use a soy-free dairy-free milk.

Oil-free option: skip the oil and use 2 tbsp of water or broth to prevent sticking. Monitor more closely.

Nutritional Information - Per Serving