This cozy vegan Zuppa Toscana is made with hearty potatoes and kale in creamy broth (vegan sausage is optional!). As rich and decadent as the original — you'd never guess this soup was dairy free!
Coat the bottom of a large pot with oil and place it over medium heat.
Give the oil a minute to heat up, and then add the onion.
Cook the onion for about 5 minutes, stirring occasionally, until soft and translucent.
Stir in the garlic and cook it for about 1 minute, until it becomes very fragrant.
Stir in the wine. Raise the heat, bring it up to a simmer, and then lower the heat.
Allow the wine to simmer for about 5 minutes, until most of the liquid has cooked off.
Sprinkle the flour into the pot and stir it well to coat the onion. Continue cooking and stirring the mixture for 2 minutes.
Add a splash of broth and whisk it vigorously. Continue adding the broth, a bit at a time, whisking between each addition.
When all of the broth has been added, stir in the potatoes and red pepper flakes.
Raise the heat, bring the broth to a boil, then lower the heat so the broth is at a low simmer.
Allow the mixture to simmer until the potatoes are tender, about 20 minutes. Stir the pot occasionally.
If you're using vegan sausage, heat it up at this time. Place a medium skillet over medium heat and add the sausage. Cook it for about 5 minutes, until crisp in spots, stirring occasionally.
Stir in the coconut milk, then add the kale, a handful at a time, stirring each addition in until it wilts before adding more kale.
Raise the heat to bring the soup back up to a boil. Lower the heat so the soup is again at a simmer.
Let the soup simmer for 5 to 10 minutes, until the kale is as tender as you like it.
Remove the pot from heat and stir in the lemon juice and sausage, if using. Season the soup with salt and pepper to taste, and add more red pepper flakes if you like.
Ladle the soup into bowls and serve.