Today the temperature has dropped into the low 50s, the sun is playing hide-and-seek and the wind is blowing. What a great day for soup and a hardy one at that. I already made a bean soup earlier this week so another one was out of the question, so the next base item that came to mind was potatoes. Fortunately, I had everything to make a vegetarian version of the Zuppa Toscana served at Olive Garden. Even better, I cooked it in a crock-pot so that I could take care of some other things while it cooked.
- 14oz vegan Italian sausage links
- 4-6 potatoes, sliced
- 1 onion, chopped
- 2 tbsp minced garlic
- 4 cups vegetable broth
- 1/4 tsp hot pepper flakes
- salt and pepper to taste
- 2-3 cups kale, torn into bite sized pieces
- 4 oz. lowfat cream cheese
- 2 tbsp rice flour
- Brown the sausage links in a saute pan.
- Cut links in half lengthwise, then slice into bit sized pieces.
- Place sausage, vegetable broth, garlic, potatoes, onion and pepper flakes in slow cooker. Add just enough water to cover the ingredients.
- Cook on high 3-4 hours or low for 5-6 hours, or until potatoes are soft.
- 30 minutes before serving mix flour, cream cheese and 1 cup of the soup stock in a medium bowl until smooth.
- Add the cream cheese mixture and kale to slow cooker, stir the mixture until well incorporated.
- Cook on high for 30 minutes or until broth thickens slightly.
- Add salt and pepper to taste.
- Serve with a nice salad.