TUSCANY OLIVE GARDEN SOUP RECIPES

Steps:

• Heat 1/2 tablespoon of oil in a large Dutch oven or soup pot over medium heat. Add the sausage while stirring frequently with a wooden spoon. Cook for about 5 minutes, or until browned then transfer to a plate.Return the same pot to medium heat and add the remaining oil. Once the oil is simmering, add the onions and sauté for 3-4 minutes, until fragrant and slightly softened, stirring frequently.
• Add garlic and sauté for 1 more minute. If using wine, pour it into the pot and let it reduce to half (about 1 1/2 minutes).
• Sprinkle the flour into the pot and stir well to coat the onion and garlic. Cook for 1 minute then slowly add 1/4 cup of the vegetable broth, while whisking well to eliminate any lumps.
• Add the potatoes, seasoning and herbs and cook for around 2-3 minutes, until potatoes are fully coated. Add remaining broth or more as needed to cover the potatoes. Increase the heat and bring the pot to a boil.
• Reduce heat to medium and simmer for 15 minutes or until potatoes are tender. Stir in the coconut milk, cooked sausage (reserving some for topping) and kale.
• Taste and adjust seasoning, as desired. Let simmer for 2 minutes, or until kale leaves have softened. Remove the pot from the heat and squeeze in the lemon juice.
• Ladle into a bowl, garnish with chopped fresh oregano, some reserved cooked sausage, vegan parmesan, black pepper, crushed red pepper flakes, an extra lemon wedge, rustic sourdough, gluten-free bread or grain-free crackers, if desired.