Vegetarian Tuscan Soup

The original (non-vegetarian) recipe for this called for pancetta and sweet Italian sausage. I replaced the sausage with Indian paneer cheese and spices, and my family pronounced it better than the original! Enjoy!

• Ready In: 1 hr 15 mins
• Serves: 8-10

Ingredients

• 1  lb panir, diced (1/2 inch cubes)
• 6  tablespoons ghee
• 2  small onions, diced
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon fennel seed
• 1⁄4 teaspoon red pepper flakes
• 3  garlic cloves, minced
• 4  baking potatoes, cut into bite-sized pieces
• 4  cups kale, chopped into large pieces
• 2  quarts chicken broth
• 1  quart water
• 2⁄3 cup heavy whipping cream
• 2  tomatoes, chopped
• 1⁄2 cup parmesan cheese or 1⁄2 cup romano cheese

Directions

1. Fry paneer in ghee until golden brown.
2. In large soup pot, saute onions for 5 minutes. Add Italian seasoning, fennel seeds, red pepper flakes and garlic and cook for an additional 5 minutes.
3. Add chicken broth, water, potatoes, and fried paneer. Bring to boil and simmer for 30 minutes.
4. Add kale and whipping cream and cook for 5 to 10 minutes, or until kale is wilted.
5. Garnish with tomatoes and cheese.