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BLE Zuppa Toscana

Course Main Course

Ingredients

  • 1 medium yellow onion diced
  • 2 tsp garlic powder
  • 1.5 Tbsp Italian seasoning
  • 2 tsp smoked paprika
  • 0.5 tsp red pepper flakes
  • 2 medium turnips diced into bite sized pieces
  • 7 cups vegetable stock
  • 1 bunch kale
  • 1 can full fat coconut milk
  • 1 Tbsp nutritional yeast
  • salt and pepper to taste
  • 2 cans cannellini beans

Instructions

  • Saute onion over medium heat until onions are soft and translucent.
  • Add spices and saute another minute, taking care not to burn them.
  • Add the turnips, kale, and vegetable stock. Bring to a boil then simmer and cook until potatoes are tender, about 20-30 minutes.
  • Once the turnips are tender, add the coconut milk and stir until incorporated.
  • Add the nutritional yeast, salt and pepper to taste, and serve with cannellini beans.

Notes

Instant Pot version: after adding the turnips, kale, and vegetable stock, seal lid and cook on manual, high pressure for 3 minutes. Quick release. Then continue following the remaining steps.