Vegan Zuppa Toscana

0 Preheat a large heavy bottom pot over medium heat. Add the olive oil and onion and sautée for a few minutes until translucent. Add diced potatoes and continue cooking for 2-3 minutes, stirring often. Add sun-dried tomatoes, minced garlic, oregano and thyme and sautée for one more minute. Scrape all the brown bits from the bottom of the pan.
1 Add vegetable stock and bring to a boil. Cook for about 7 minutes, until the potatoes are softened. Add unsweetened almond milk and bring to a boil.
2 Add kale and cook for 5 minutes. Add cannellini beans, nutritional yeast, parsley and lemon juice (if using).
3 Sprinkle with chili flakes (optional), salt and pepper to taste. Serve with a dollop of vegan pesto and crusty bread on the side. Enjoy!