Slow Cooker Zuppa Toscana (Original and Plant Based Versions)

       

Plant based Zuppa Toscana

Original version of Zuppa Toscana

         

Now that I have embraced the plant based way of eating I still have a husband to feed who is a carnivore. Thanks to the convenience of having two slow cookers I can prepare two versions of the same dish to suit our different eating styles.  That was what I did when I had a craving for Olive Garden's Zuppa Toscana, one of my favorite soups at this Italian restaurant.

The original version is hearty and full of flavor.  I particularly like the combination of the spiciness of the sausage as you savor the soup with the pillowy texture of the potato and the woodsy quality of the kale.  Amazing blend of texture and taste hits your taste buds and warms your hearts as you eat this soup.

For the plant based version, I decided to substitute cannellini beans for the sausage and added fennel seeds and cayenne pepper to mimic the spiciness that you savor as you chew on the sausage in the original version. This approach worked for me and kept me from the temptation to dive into the carnivore version.  It is good enough to serve a carnivore like my husband at another time when he is not comparing it with the original in front of him.

Slow Cooker Zuppa Toscana (Original Version)

• 1 lb Italian hot sausage, casing removed if any and cut into small pieces
• 2 medium potatoes, cut into 1/4 inch cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cups kale, stem removed and cut into one inch strips
• 2 chicken bouillon cubes
• 6 cups water
• 1 cup cream or milk

Saute the sausage to render the fat in a pan or in the slow cooker bowl if it has a saute setting.  Discard the fat.  Place the rendered sausage and the other ingredients except the milk in the slow cooker.  Cook for 3 hours at high setting or 6 hours at low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting. During the last five minutes of cooking add the milk and stir.

Slow Cooker Plant Based Zuppa Toscana

• 1 (14 oz) can cannellini beans
• 2 medium potatoes, cut into 1/4 inch cubes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 2 cups kale, stem removed, chopped
• 1 vegetable bouillon cube
• 1/2 tsp fennel seed
• 1/4 tsp cayenne pepper
• 1/4 tsp garlic powder
• 1 tbsp dry minced onions
• 1/4 tsp salt
• 4 cups water
• 1 cup non dairy milk

Combine all the ingredients except the milk in the slow cooker.  Cook for 3 hours at high setting and 6 hours at low setting.  I cooked mine in an Aroma brand rice cooker/slow cooker for 2 hours at slow cooker setting. During the last five minutes of cooking add the milk and stir.