Zuppa Toscana

Ingredients

• 1 pack vegan Italian sausage (crumbled)
• 2 cups chopped carrots (about 2 medium carrots)
• 2 cups chopped leek (1 large leek - white and pale green parts only)
• 1 head of garlic (9-12 cloves, diced)
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon crushed red pepper flakes
• ½ cup nutritional yeast
• ¼ teaspoon ground nutmeg
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked sea salt or a few drops of liquid smoke
• 3 tablespoons all-purpose flour
• 2 cups full-fat oat milk
• 3 cups chopped potatoes (peeled)
• 2 cups butterbeans (frozen or canned)
• 8 cups vegetable stock
• 1 tablespoon fresh rosemary (chopped)
• 2 tablespoons rice vinegar
• 1 ½ teaspoons salt (plus more to taste)
• 1 bunch fresh kale (rinsed and chopped)
• Fresh parsley (to garnish)
• Smoked olive oil (to garnish)
• Flaky salt (to garnish)

1. 1In a large pot, add crumbled sausage and a drizzle of olive oil. Cook on medium heat, stirring often until the sausage is golden brown on the edges - about 10 minutes. Remove from pot and set aside.
2. 2In the same pot, add another drizzle of olive oil and throw in the carrots and leeks, adding a sprinkling of salt. Sauté for about 8 minutes on medium heat, stirring often, until soft. Then add the garlic and cook for an additional 5 minutes, stirring occasionally, until caramelized.
3. 3Add the thyme, oregano, pepper flakes, nutritional yeast, nutmeg, garlic powder, onion powder, smoked sea salt, or liquid smoke. Add another drizzle of olive oil and mix well. Add flour and cook for about 5 minutes, stirring often, to lightly toast the flour and spices.
4. 4Add the oat milk to deglaze the bottom of the pan, scraping and mixing with a wooden utensil as needed. Add the potatoes, butterbeans, vegetable stock, fresh rosemary, rice vinegar, and salt. Mix well and bring the heat up to medium-high. Cook until it begins to simmer and bubble on the sides. Keep it at a bubble for 5 minutes to help the potatoes cook. Turn the heat down to low and continue to cook, uncovered, for 40 more minutes, stirring occasionally.
5. 5At this point, taste and add any additional salt and pepper. When ready to serve, add the kale and sausage, and cook for an additional 5-10 minutes, until the kale is soft. Serve in bowls with a sprinkling of chopped parsley, a drizzle of smoked olive oil (plain will work too!), and a sprinkling of flaky salt.