Vegetarian Zuppa Toscana

 

Prep Time15 minutes

Cook Time35 minutes

Total Time50 minutes

Ingredients

• 2 tbsp extra virgin olive oil 
• 1 can (14 oz) chickpeas, rinsed and drained
• 2 tsp sage
• 1/2 tsp fennel seeds, crushed
• 1 large onion, chopped
• 6 cloves garlic, crushed
• 2 tsp Italian herbs
• 3-4 cups vegetable stock (4 if omitting cream)
• 1 1/2 lb red-skinned potatoes, cubed
• 1 cup cream
• 7 oz spinach or Cavolo nero, chopped, hard stems removed
• Sea salt
• Freshly ground black pepper

Instructions

For the pressure cooker

1. Start the pressure cooker on “sauté” mode on high heat. Add the olive oil; when it’s hot, add the chickpeas and fry them until they start to get golden and crispy, about 5-6 minutes, stirring occasionally.
2. Turn the heat to medium. Add the sage and fennel seeds and cook for one more minute.
3. Add the onion and cook for 3-4 minutes until it softens. 
4. Add the garlic and Italian herbs and cook for a minute until fragrant.
5. Increase the heat back to high and pour in the stock. Bring to a boil and season with salt and freshly ground black pepper. 
6. Add the potatoes and cook on medium pressure for 5 minutes. 
7. Stir in the cream and kale and put the lid back on for 2-3 minutes until the kale leaves soften.

For the stove

1. Follow the steps for the pressure cooker, but use a Dutch oven or another heavy-based pot instead. Follow the same timings until step 6. After adding the potatoes, boil the soup on medium heat for 10-15 minutes until the potatoes are fork-tender. Add the cream and kale and simmer for 2-3 minutes until the kale has softened.  

Adapted from https://skinnyspatula.com/ultimate-vegan-zuppa-toscana/