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Vegan Zuppa Toscana with Mushrooms, Potatoes, and Kale Recipe

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4.1 from 259 reviews

This Zuppa Toscana is a comforting and hearty vegan soup packed with oyster mushrooms, tender potatoes, cannellini beans, and fresh kale, all enriched with a creamy cashew base. It’s flavored with aromatic herbs and spices like thyme, fennel seeds, and chili flakes, making it a perfect satisfying meal for chilly days.

Ingredients

Vegetables and Beans

  • 5.3 oz oyster or shimeji mushrooms
  • 2 yellow onions, diced
  • 2 potatoes, diced in small cubes (about 18 oz / 500g)
  • 3 cups cooked cannellini beans
  • 4 cups kale, stem removed and finely chopped
  • 1/2 cup fresh parsley, finely chopped
  • 8 garlic cloves, minced

Liquids and Oils

  • 1 tbsp olive oil
  • 1.25 cups dairy-free milk (soy milk recommended)
  • 5.5 cups low sodium vegetable stock
  • 1 tbsp apple cider vinegar
  • 3 tbsp fresh lemon juice

Spices and Flavorings

  • 1/2 tsp red chili flakes
  • 2 tsp dried thyme
  • 1 tsp fennel seeds
  • sea salt flakes, to taste
  • freshly ground black pepper, to taste

Other

  • 1/2 cup raw cashews
  • 1/2 cup nutritional yeast
  • Bread, to serve (toasted sourdough or gluten-free bread recommended)

Instructions

  1. Soak cashews: Soak the raw cashews in hot water for 20 minutes. After soaking, drain and set them aside. This softens the cashews for creating a creamy cashew base.
  2. Prepare mushrooms: Wash the mushrooms thoroughly, then shred them into thin strips using your hands. Add these to a large pot over medium heat and cook for about 10 minutes, stirring regularly until most of the moisture from the mushrooms has evaporated.
  3. Sauté aromatics: Add the diced onions, olive oil, red chili flakes, dried thyme, fennel seeds, a pinch of sea salt flakes, and freshly ground black pepper to the pot with mushrooms. Cook for 5 minutes, stirring frequently to soften the onions and release the flavors.
  4. Add garlic and brown: Stir in the minced garlic and continue cooking for an additional 10 minutes, stirring only occasionally. This allows the mushrooms and garlic to develop a deeper, browned flavor, which is key for building the soup’s richness.
  5. Deglaze the pot: Pour in the apple cider vinegar and stir for about 1 minute to deglaze the pot, lifting any browned bits from the bottom to enhance the soup’s complexity.
  6. Simmer vegetables and beans: Add the diced potatoes, cooked cannellini beans, and vegetable stock to the pot. Partially cover and simmer on low heat for 20 to 25 minutes, or until the potatoes are tender and easily pierced with a fork.
  7. Make cashew cream: In a blender, combine the soaked and drained cashews with the dairy-free milk and nutritional yeast. Blend until completely smooth with no visible bits remaining.
  8. Finish the soup: Stir the cashew cream into the pot along with the finely chopped kale and parsley. Cook for an additional 5 minutes until the kale is wilted and tender. Turn off the heat, add the fresh lemon juice, and adjust seasoning with salt and pepper to taste.
  9. Serve: Ladle the soup into bowls and serve with toasted sourdough or gluten-free bread. Enjoy the warm, comforting flavors of this vegan Zuppa Toscana!

Notes

  • Use oyster or shimeji mushrooms for their meaty texture; shiitake can be a substitute but will alter the flavor slightly.
  • Soaking cashews in hot water is essential for a smooth cream; do not skip or shorten this step.
  • The soup can be made ahead and reheated; flavors will deepen after resting.
  • If you prefer a thinner soup, add more vegetable stock or dairy-free milk to desired consistency.
  • Adjust red chili flakes according to your preferred spice level.
  • Serving with hearty bread like sourdough or gluten-free bread complements the creamy texture beautifully.

Find it online: https://justsosavory.com/vegan-zuppa-toscana-with-mushrooms-potatoes-and-kale-recipe/