Saturday, February 27, 2010

Zuppa Toscana

-2 Feild Roast Italian Sausages, cut into thin rounds
-1 teaspoon crushed red pepper
-1 teaspoon fennel seed (optional)
-2 tablespoons nutritional yeast
-1/2 white or yellow onion, diced
-1 tablespoon garlic, minced
-5 cups faux chicken broth
-3 russet potatoes, diced
-1 cup vegan creamer
-2 cups kale, chopped
-1/4 cup water

-Saute onion, garlic, fennel seed, and red pepper in water over medium heat until onion is translucent.
-Add broth and bring to a boil over high heat. Add potatoes and boil until fork tender.
-Reduce heat to medium and add soy creamer, milk of choice, nutritional yeast, sausage, and kale and cook until heated through.

Makes 3-4 servings.

This is a slightly modified version of this amazing recipe: Zuppa Toscana

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