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Zippy Zupa Toscana

This Zippy Zupa Toscana is a vegan spin on the traditional Tuscan soup, bringing bold flavors and hearty ingredients together in one comforting bowl.
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Ingredients
  

  • 2 tablespoons 20 ml olive oil, plus more for garnish
  • 1 large white onion diced
  • 4 vegan italian sausage links sliced thin
  • 2 cloves garlic minced
  • 2 large russet potatoes sliced in half lengthwise and sliced into ¼ inch slices
  • 6 cups 1316 ml vegetable broth, divided
  • 2 teaspoons sea salt
  • 1 teaspoon black pepper
  • 1 teaspoon italian seasoning
  • 2 tablespoons 16 g cornstarch or arrowroot
  • ¼ cup 53 g water
  • Juice of ½ lemon
  • 3 cups 77 g baby spinach
  • Crushed red pepper optional

Instructions
 

  • Heat the oil in a large stock pot over medium heat, add the onion and sausage and saute 4-6 minutes until onions have softened and sausage has browned slightly. Add the garlic and saute one additional minute until fragrant.
  • Add the potatoes and 6 cups of the vegetable broth, bring to a boil. Cover and reduce to a simmer, cook 8-10 minutes until potatoes are fork tender. Add the salt, pepper and Italian seasoning and mix until well combined.
  • In a bowl whisk together the cornstarch and water until well combined and lumps have been worked out.
  • Add the cornstarch and water mixture to the soup and bring the soup back to a simmer. Add the lemon juice and spinach and continue to simmer for 4-6 minutes until the soup has thickened slightly and spinach has wilted completely. Add more salt or pepper to taste, if desired.
  • Serve hot garnished with a drizzle of oil and a sprinkle of crushed red pepper, if desired.
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