One of my favorite foods to eat when we go to Olive Garden is their Zuppa Toscano soup. I LOVE the sausage and the kale along with a very slightly creamy base. It is just sooooooo good! Well, this gout crap has made it so I can't really eat that anymore because of the sausage and bacon in it. However...I have come up with an alternative that I love almost just as much as the original. (Who can take the sausage out of anything and say the new version is just as good as the original? Nobody!)
So, here is my Gout Girl vegetarian version of Olive Garden's Zuppa Toscano Soup!
1-1/2 large diced red or yellow onions
2 t minced garlic
2 quarts KITCHEN BASICS unsalted Vegetable Stock
6 large potatoes - cut in half lengthwise and then sliced no thicker than 1/4"
1-1/2 t crushed red pepper
1 T fennel seed
1 T kosher salt
1 c heavy cream
1 bunch of kale, torn into pieces without stalks
Saute the onions in a little bit of oil (1 T) until the onions are soft. Add the garlic. Saute for one minute. Pour in vegetable stock, crushed red peppers, and fennel seed. Bring to a boil. Add potatoes and salt and cook until soft - approximately 15-30 minutes, depending on thickness of potato slices. Add heavy cream and cook until thoroughly heated. Stir in kale. Cook for 3-5 more minutes. Enjoy!
The color is much darker than the regular Zuppa Toscano because of the tomato base in the stock, but it tastes really good. I have tried other brands of vegetable stock/broth, and trust me, use this one.