Zuppa Toscana

Serves 4

www.ZsusVeganPantry.com

3 tablespoons olive oil, divided

½ medium onion, minced

3 garlic cloves, minced

2 cups ground vegan sausage (such as Tofurkey Italian sausage) OR 2 cups cooked lentils (see note)

3 tablespoons whole wheat pastry flour

1 ½ cups unsweetened plain vegan milk

3 cups vegetable broth

1 bay leaf (if not using seasoned lentils)

1 pound red potatoes, chopped

8 ounces kale, tough stems removed and chopped

Sea salt and black pepper

1 cup chopped prepared vegan bacon (such as Bacon Tofu from Everyday Vegan Eats)

½ cup minced fresh basil

1. Heat 1 tablespoon oil in a large pot over medium high. Add the onion, garlic and sausage, if using. Cook until golden,about 8 to 10 minutes. Remove and set aside.

2. Add the remaining oil and the flour. Cook the flour for 2 minutes and add the milk. Whisk well to prevent lumps. Add the broth, bay leaf, if using, the potatoes and kale. Season with salt and black pepper. Bring to boil, reduce to simmer and cook until the potatoes are tender, about 15 to 20 minutes.

3. Taste and adjust seasoning. Remove and discard bay leaf. Serve the soup garnished with bacon and basil.

Note: Cook the lentils with 1 bay leaf, 1/2 teaspoon fennel seeds and 1/8 teaspoon red chili flakes.