Hot, hearty, and delicious - this soup is great! It is SO quick and easy to throw together, too.
You can serve this with parmesan cheese sprinkled on the top, alongside your favorite bread sticks...yummers!
Vegetarian Zuppa Toscana Soup
Adapted from this recipe
1 large diced white onion
2-3 cloves garlic, minced (or about 1 tbls)
2 tablespoons olive oil
2 quarts (8 cups) vegetable or "no-chicken" broth
1/2 to 1 1/2 teaspoons crushed red pepper flakes (depending on how spicy you want it)
1 teaspoon (dried) sage
1 teaspoon (dried) thyme
1 teaspoon salt
1/8 teaspoon pepper
1 lb sliced Russet potatoes (or 3-4 large)
1 cup heavy cream (can use half-and-half or whole milk)
1/4 bunch (or 2 cups) kale, chopped
In a large pot, cook onions and garlic in olive oil over low-medium heat until onions are soft, about 15 minutes. Add broth, pepper flakes, sage, thyme, salt, and pepper. When broth begins to boil, add potatoes. Cook for about 30 minutes, until the potatoes are soft. Add cream and kale. Simmer for about 5 minutes, and serve. Enjoy!