Vegan Zuppa Toscana

Vegan Zuppa Toscana in the manner of Olive Oil, Medium Onion, Garlic, Fennel Seeds, Baby Bella Mushrooms, Potatoes, Low Sodium Vegetable Broth, Dried Oregano, Dried Thyme, Fine Sea Salt, Pepper, Red Pepper Flakes, Full Fat Coconut Milk, Curly Kale, Low Sodium Soy Sauce, Vegan Worcestershire Sauce

The ingredient of Vegan Zuppa Toscana

• 2 tablespoons olive oil
• 1 medium onion chopped
• 3 cloves garlic minced
• 3 4 teaspoon fennel seeds
• 8 ounces baby bella mushrooms stemmed and sliced
• 1 pound potatoes yukon cut into u00bd inch chunks
• 4 cups low sodium vegetable broth
• 1 2 teaspoon dried oregano
• 1 4 teaspoon dried thyme
• 1 2 teaspoon fine sea salt
• 1 4 teaspoon pepper
• 1 pinch red pepper flakes or to taste
• 13 1 2 ounces full fat coconut milk
• 4 cups curly kale stemmed and thinly sliced
• 2 teaspoons low sodium soy sauce or tamari
• 1 teaspoon vegan worcestershire sauce

Nutritions of Vegan Zuppa Toscana

calories: nutritioninformation
carbohydrateContent: 380 calories
fatContent: 33 grams
fiberContent: 27 grams
proteinContent: 7 grams
saturatedFatContent: 7 grams
sodiumContent: 19 grams
sugarContent: 520 milligrams
: 8 grams

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