Vegan Zuppa Toscana

So! Today I bring you a delicious option in the form of this copycat version of the famous Olive Garden dish. My dad has looong been obsessed with their zuppa toscana soup … meaning I’ve been planning to recreate a lighter, healthier take for far far too long. A few years long to be exact.
Clearly I have a foolproof recipe creation system.
But! It’s finally here! Made with coconut milk, kale and yukon gold potatoes, this dreamy dish is easy, simple and only requires one pot!

Serve 4
Cook in 55 minutes

Ingredients
2 tablespoons olive oil
 1 medium onion, chopped
 3 cloves garlic, minced
 ¾ teaspoon fennel seeds
 1 (8 ounce) package baby bella mushrooms, stemmed and sliced
 1 pound yukon potatoes, cut into ½ inch chunks
 4 cups low-sodium vegetable broth
 ½ teaspoon dried oregano
 ¼ teaspoon dried thyme
 ½ teaspoon fine sea salt
 ¼ teaspoon pepper
 pinch of red pepper flakes, or to taste
 1 (13.5 ounce) can full-fat coconut milk
 4 cups stemmed and thinly sliced curly kale
 2 teaspoons low-sodium soy sauce or tamari
 1 teaspoon vegan worcestershire sauce*

Instructions

• Add the olive oil to a large stockpot or dutch oven set over medium heat. When hot, add in the onion and cook for about 2 to 3 minutes, until it starts to soften. Add in the garlic and fennel seeds and cook for 30 seconds, until fragrant. Add in the mushrooms and cook for about 5 minutes, until softened. Stir in the potatoes, broth, oregano, thyme, salt, pepper and red pepper flakes. Increase the heat and bring just barely to a boil. Turn down the heat and simmer for about 15 minutes, or until the potatoes are fork tender.
• Stir in the coconut milk, kale, soy sauce and worcestershire sauce. Continue to simmer, adjusting the heat as needed, for about 10 minutes, until the kale is nice and tender. Remove from the heat. Taste and adjust the salt / pepper to taste, if needed (I usually add a touch more salt to really make the flavors sing!).