THIS SOUP RECIPE WAS DEVELOPED WITH THE INSPIRATION OF THE OLIVE GARDEN VERSION FOR VEGANS. ENJOY THE FLAVOR, WITHOUT THE ADDED FAT AND CALORIES.
1 TBSP Olive Oil1 Large Onion (diced)1 TBSP Minced Garlic1 “Field Roast” Italian Vegan Sausage (or 2 TBSP Italian Seasoning)
2 TBSP Italian Seasoning1 tsp Sea Salt1/2 tsp Black Pepper1/4 tsp Cayenne Pepper1 tsp Granulated Garlic2 Large Russet Potatoes (cut into bite size pieces)48 ounces of vegetable broth3 cups Kale (chopped)
Combine onion in olive oil and cook for a few minutes. Add minced garlic, vegan sausage, and seasonings. Cook together 1-2 minutes until flavors combine. Add potatoes and vegetable broth and cook 20-30 minutes, or until potatoes are tender. Add kale to the soup for the final 5 minutes of cooking. Enjoy with a side salad, or your favorite bread.