Vegan Zuppa Toscana

Scott provost: "amazing good for everyone vegan or not." Read More


  • 2 tablespoons olive oil
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 3/4 teaspoon fennel seeds
  • 8 ounces baby bella mushrooms (stemmed and sliced)
  • 1 pound potatoes (yukon, cut into ½ inch chunks)
  • 4 cups low sodium vegetable broth
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon pepper
  • 1 pinch red pepper flakes (or to taste)
  • 13 1/2 ounces full fat coconut milk
  • 4 cups curly kale (stemmed and thinly sliced)
  • 2 teaspoons low sodium soy sauce (or tamari)
  • 1 teaspoon vegan Worcestershire sauce
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    NutritionView More

    Sodium21% DV500mg
    Fat42% DV27g
    Protein14% DV7g
    Carbs11% DV33g
    Fiber28% DV7g
    Calories380Calories from Fat240
    Total Fat27g42%
    Saturated Fat19g95%
    Trans Fat
    Calories from Fat240
    Total Carbohydrate33g11%
    Dietary Fiber7g28%
    Vitamin A
    Vitamin C

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Scott provost 10 days ago
    amazing good for everyone vegan or not.
    Lulu Torres 2 months ago
    My husband and I have made a change in our diet, we’re dairy free pescatarian but mostly eat plant based foods. I look for recipes and he makes them let me tell you this is amazing! He loved it and he’s a little picky. If you want to add a little more I would recommend meatless Italian Sausage! This is so good and the fennel seeds are a must I do recommend to add more potatoes, mushrooms, and kale!!!
    Babcock 3 months ago
    Delicious! the only thing I did different was I put the kale in at the same time as the potatoes. The kale was cooked perfectly. I also added about 1/4 tsp of ground fennel as well as the 3/4 tsp of the whole seed. Really delicious!
    Tara Bowman 3 months ago
    I am obsessed with this recipe! Only critique I made was adding boca meat crumbles. I made a double recipe and we ate it all week.
    G F. F. 3 months ago
    Great, added more potatoes, and a little more red pepper flake to spice it up!
    Rachel Lazenby 4 months ago
    taste like a zuppa! so so good!
    Michelle 4 months ago
    Super good. Added more garlic and red pepper flakes to our liking.
    Season M. 4 months ago
    This was amazing. So much flavor. I love the fennel flavor. I added a little more oregano and thyme than the recipe called for. I also added 1/4 cup white wine to the vegetable broth. My family loves this recipe.
    Jeri Lane 6 months ago
    I love the broth! I’ll definitely make this again.
    Bobby DeForge 7 months ago
    i will definitely make this again.
    Verlinda Higgins 7 months ago
    Absolutely loved it👍🏽👍🏽👍🏽👍🏽👍🏽
    Jess 8 months ago
    Delicious ! Substituted cumin for fennel seeds ! Added some corn starch to thicken .
    Kim 8 months ago
    i was really surprised at how delicious this tasted. perfect and added to my collection!
    Michael S. 8 months ago
    fantastic recipe! first attempt at making this and the flavors turned out so well. Specifically, i do not usually cook with fennel seeds and i found them very fragnant and flavorful in this recipe. i would highly recommend this as it was easy to do!
    Tracy 8 months ago
    I'm really not a fan of coconut. What could be used in place of the coconut milk? I'd love to try this but I can taste even the tiniest hint of coconut in things which would destroy the taste of one of my favorite soups.
    Arsine N. 8 months ago
    Great flavors! Would definitely make it again
    Christine 8 months ago
    Delicious. Used half the kale the recipe called for. Husband and I both had seconds.
    Theresa 9 months ago
    I love hearty soups in the winter and this soup delivers. The coconut milk give the soup an exotic flavor and the mushrooms and kale an earthy one. I added great northern beans for some protein and extra pepper flakes. Give this soup a try!

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