Zuppa Toscana soup is a hearty soup during the fall and winter months, yet light enough to enjoy year round. You will not miss the meat in this recipe as the lentils provide protein and the herbs give off tons of flavor. Enjoy this budget friendly soup.
3cupssoy milkor dairy milk, almond milk, or cashew milk
1poundcrimini or white button mushrooms
red pepper flakes (optional)
In a large soup pot, saute onion, celery, and fennel for 10 minutes.
(Optional, but highly suggest) Grind dried herbs into a powder with a mortar and pestle, but a coffee grinder works too. This is not a necessary step, but I think it adds more flavor to the soup.
Add garlic, dried herbs, potatoes, lentils, broth and water.
Cover pot and cook for 15 minutes.
While the soup cooks, saute 1 pound of sliced mushrooms until cooked through and lightly golden brown on both sides. Lightly salt the mushrooms as they cook. Use as a garnish to your soup.
Lift the lid and add the chopped kale. Replace the lid and cook an additional 5 minutes, or until lentils are soft.
Turn the heat off and add the milk, stir well. Taste and season to achieve the right amount of salt and pepper.
Serve soup with sliced mushrooms on top and lightly sprinkle with red pepper flakes. Enjoy!
*Instant Pot Instructions: add all the ingredients, except the kale, soy milk, mushrooms, and red pepper flakes to the Instant Pot. Cook on MANUAL high pressure for 10 minutes. Once it's done cooking, either let it come down in pressure on its own, or after 10 minutes you can do a quick release. Add the kale to the soup and saute for 5-10 minutes, or until it's tender, then add the milk and stir. Serve soup with sliced mushrooms on top and lightly sprinkle with red pepper flakes. Enjoy!