Zuppa Toscana

Ingredients:

• 4 links vegan Italian sausage (I used Beyond Meat brand Hot Italian)

• 1/2 lb vegan bacon, chopped (I used Morningstar Farms brand)

• 1 onion, chopped

• 3 cloves garlic, minced

• salt and pepper to taste

• 1 tsp crushed red pepper, optional

• 2 Tbsp flour

• 3 russet potatoes, cut into bite-sized pieces

• 5 cups veggie broth

• 2 cups oat milk (I used Oatly’s full fat milk)

• 1.5 cups chopped kale (ribs removed)

Instructions:

1. In a large soup pot, brown sausages until crispy and cooked through. Set aside on a plate and chop up into bite-sized chunks.

2. Add bacon, onions and garlic to the pot and saute in the oil left behind from cooking the sausages. If you need more, add a little olive oil. Cook until onions are clear.

3. Sprinkle salt, pepper, red pepper flakes, and flour over the onion/bacon/garlic mixture and stir until coated. Cook for about a minute.

4. Add potatoes, broth, and oat milk. Cook until potatoes are fork-tender.

5. Add kale and simmer until wilted and tender.

6. Enjoy!