ZUPPA TOSCANA ITALIANA Instapot

From- what molly made To make vegan: Use the “impossible sausage made from plants” from Kroger or meijers. Best to chop veggies ahead of time to save time! Chop the vegetables-Dice the onion (or use a processor to make it quicker), Cut potatoes into 1/2 inch cubes.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Turn IP on sauté mode. Next, chop the onion finely (or use a processor to make it chop faster). Add the olive oil to IP on medium heat and Stir in the diced onion. Cook for 2-3 minutes until soft. Add the minced garlic and cook for another minute, until fragrant.

Step 2

Add the Italian sausage and cook until browned. (About 4 min)

Step 3

Add the broth, potatoes and spices and set to pressure cook/manual on high for 8 minutes.

Step 4

When timer goes off, return to saute mode. Add coconut cream and kale and cook until wilted, 2-3 minutes.

Step 5

Add the tapioca starch- to thicken the soup if desired. Remove a few tablespoons of the soup broth to a small bowl and add 1 tablespoon of tapioca starch. Mix well until all lumps are gone. Place mixture back into the soup and boil for 1-2 minutes, until smooth and thickened.