Zuppa Toscana

One of my favorite soups made vegan! - Toni

Ingredients:

6 spicy Beyond Meat Sausage Links crumbled (I use my hands)

1 yellow onion diced

4 garlic cloves minced

4 russet potatoes, peeled and cubed

2 cups chopped kale

4 cups water

1 cup unsweetened soy milk

1 teaspoon poultry seasoning

2 teaspoon Better Than Bouillon Veggie Base

1/2 teaspoon crushed red pepper

2 tablespoon Earth Balance butter

2 tablespoons gluten-free all purpose flower

1 tablespoon olive oil

*Salt and pepper to taste

Instructions:

1. In a dutch oven (or large pot) on medium heat, add olive oil and Beyond Meat sausage. Remove from pot and set aside once done.

2. In the same pot, add in butter and onions,. Sauté for 5 minutes.

3. Add in garlic, salt + pepper, crushed red pepper and poultry seasoning. Sauté for 3 minutes.

4. Add flour and stir well to combine. Slowly add in water, soy milk and veggie base. Be sure to stir well.

5. Add potatoes and bring to a boil. Boil for 1 minute and then reduce the heat. Cover the pot and simmer for 10 minutes or until the potatoes are tender.

6. Add in the Beyond Meat sausage back into the pot with the kale. Cover and simmer for 5 more minutes.

7. Serve and enjoy!