Vegetarian Zuppa Toscana

Name: Vegetarian Zuppa Toscana
Total time: 60
Yield: 6
Ingredients: 1 tablespoon olive oil; 0.33333334326744 cup minced onion; 2 cloves minced garlic; 1 (32 fluid ounce) container vegetable broth; 3 medium russet potatoes, thinly sliced; 1 bunch kale, chopped; 12 ounces vegan sausage, cut into 1/4 inch slices; 2 teaspoons cayenne pepper; 2 teaspoons Italian seasoning; salt and pepper to taste; 1 pint half-and-half

Recipe by AleeKat5 from allrecipes.com

Dinner 60 Mins.

Ingredients

6 servings

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1 tablespoon olive oil
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0.33333334326744 cup minced onion
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2 cloves minced garlic
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1 (32 fluid ounce) container vegetable broth
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3 medium russet potatoes, thinly sliced
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1 bunch kale, chopped

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12 ounces vegan sausage, cut into 1/4 inch slices
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2 teaspoons cayenne pepper
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2 teaspoons Italian seasoning
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salt and pepper to taste
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1 pint half-and-half

Instructions

Heat oil in a 4-quart Dutch oven over medium-high heat. Add onions and sauté until soft and translucent, about 5 minutes. Add garlic and cook until golden, 2 to 3 minutes.
Add broth and potatoes; bring to a boil. Cook, uncovered, until potatoes are tender and easily pierced with a knife, 10 to 12 minutes. Add kale, sausage, cayenne pepper, Italian seasoning, salt, and pepper. Cover, reduce the heat to a simmer, and cook until 1/2 of the liquid has evaporated, about 8 minutes.
Stir in half-and-half; cover and simmer until heated through, 3 to 5 minutes. Remove from the heat and let cool for 5 to 10 minutes before serving.