Tuscan Fennel and White Bean Soup with Red Potatoes & Kale
- Active Time: 15 min
- Total Time: 40 min
- Servings: 8
Inspired by the classic Zuppa Toscana, this deliciously creamy soup doesn’t use any meat, meat substitutes, or dairy. It achieves the Italian sausage flavor through its use of both fresh fennel bulb and fennel seed, in addition to Italian seasoning and crushed red pepper. White beans are added for a protein source and coconut milk achieves that creamy quality. This would be amazing served with a big salad and a side of crusty whole grain bread!
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1 fennel bulb, quartered and thinly sliced
- ½ tsp fennel seed
- ½ tsp Italian seasoning
- ½ tsp crushed red pepper
- 1 tsp salt
- 6 cups vegetable broth
- 1-14 oz can full-fat coconut milk
- 1 lb red potatoes, diced
- 1 can white beans, drained and rinsed
- ½ bunch kale, thinly sliced
- Fresh cracked black pepper, to taste
Preparation
Sauté Veggies
In a large pot, heat olive oil over medium heat. Add yellow onion, sautéing until translucent, about 3-4 minutes. Next add garlic and fennel bulb, sautéeing another 5 minutes until fennel becomes tender. Add fennel seed, Italian seasoning, crushed red pepper, and salt, stirring for a minute until spices become fragrant.
Add Broth & Potatoes
Add vegetable broth, coconut milk, and potatoes. Bring to a boil, reduce to a simmer, and cook for about 10 minutes until potatoes become tender. Add white beans and kale, cooking for another 5 minutes or until kale is wilted and tender. Season to taste with fresh cracked black pepper and salt as needed.
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