Vegan Copycat Olive Garden Zuppa Toscana

Submitted by Sarah Keith

Prepare in advance:
1. Homemade plain soy yogurt
2. Tuscan TVP – sausage flavor, or Oat Sausage

1 Tbsp EarthBalance or SmartBalance Light margarine
1/2 - 1 whole medium onion, chopped
2 small cloves garlic, minced
4 small/medium or 2 large white potatoes, diced for soup
6 cups water
3 bouillon-equivalent vegan chik’n seasoning
TVP or oat sausage – equivalent of 1/2 - 1 pound cooked-down meat sausage
4 - 6 cups kale, deveined, rinsed and chopped
1 - 1 1/2 cup homemade plain non-dairy yogurt
Salt and pepper to taste

Directions:
In a large soup pot on very low heat, melt the margarine. Add the onions and cook a while, stirring a bit, then add the garlic and cook a little longer, until onion is translucent. Add water, stir in chik’n seasoning and add potatoes. Bring to boil, then reduce heat and simmer to cook until potatoes are just done. Add cooked TVP/oat sausage and return to a simmer, then add kale. Let simmer 5 minutes with the kale. Stir in yogurt. Bring back to a low simmer. Turn off the heat. Add salt and pepper to taste.