Zuppa Toscana

I love love love soup this time of year.  My favorite part about this take on a Tuscan classic is that it uses blended potatoes to lend a super creamy texture to the soup’s base without adding fat.  The Zuppa Toscana I had back in my omni days always had some sort of sausage in the recipe.  To recreate the smoky sausage flavor without harming any of our animal friends, I added liquid smoke, red pepper flake, and some dry rubbed sage.  To add additional depth of flavor I use one Edward & Sons Not Chick'n bouillon cube (two is a little too much sodium for my taste) and one low sodium vegetable bouillon.  Another great alternative would be to use your own homemade vegetable stock.  The sliced potatoes and cannellini beans add substance.  The green of the kale really pops against the white background and, it’s just so darn yummy and healthful.  Hoorah for kale!

Zuppa Toscana

6 cloves garlic, minced

1/2 large softball-sized onion, chopped

4 of your favorite variety of potato

**I use medium-large sized Yukon Gold, gauge size accordingly

1 cup non-dairy milk, warmed

1 teaspoon liquid smoke

1/2 teaspoon dry-rubbed sage

1/2 teaspoon crushed red pepper flake

A few turns freshly ground black pepper

2 cups cannellini beans cooked from scratch (or a 15 oz can drained and rinsed works fine)

1 Edward & Sons Not-Chick’n Broth bouillon cube

1 low sodium vegetable bouillon cube

5 cups water

1 smallish bunch kale torn into bit-sized pieces

Pierce two potatoes several times with a fork on each side and microwave until soft (about 5-7 minutes depending on the size of your potato).  In the mean time chop your veggies.  Cut the microwaved potatoes into fourths and toss into a blender or food processor.  Microwave the non-dairy milk for 45 seconds or until warm (warm milk is key to a smooth, creamy broth).  Add the liquid smoke, sage, red pepper flake, and ground pepper to the cooked potatoes and blend.  Slowly stream in the warm, non-dairy milk and blend until smooth, scraping down the sides as needed.  Set aside.  Preheat a few tablespoons of water in a large soup pot on medium heat.  Once the water is nice and hot, add the garlic and onion and sauté for 3 minutes.  Cut the other two potatoes into thin slices and add to the pot.  Pour the blended potato/non-dairy milk mixture into the soup pot.  Add half of the water, stir, and repeat.  Add the cannellini beans and bouillon cubes.  Stir to combine.  Cover and cook on a low simmer for 10 minutes.  Add the kale.  Cover and cook until potatoes are tender.  Garnish with freshly ground black pepper to taste.  Serve with crusty bread.