Whole30 Zuppa Toscana
Loaded with bacon, sausage, potatoes and kale, this Whole30 Zuppa Toscana is a healthy and delicious way to welcome the colder months.
Ingredients
- 4 pieces4 pieces4 pieces Bacon, Whole30 compliant, thinly sliced
- 1 lb1 lb1 lb Hot Italian Sausage, (Whole30 compliant sweet or hot Italian sausage pork, chicken, or turkey, casings removed)
- 111 Yellow Onion, large, diced
- 4 cloves4 cloves4 cloves Garlic, finely chopped
- 1 tsp1 tsp1 tsp Red Pepper Flakes, optional
- 1 tsp1 tsp1 tsp Fennel Seed, dried, optional
- .5 cup.5 cup.5 cup Coconut Milk, full-fat
- 1.5 lb1.5 lb1.5 lb Russet Potatoes, diced (substitute red or yellow potatoes)
- 1 quart1 quart1 quart free range, organic Chicken Stock, Whole30 compliant
- 222 Bay Leaf, dried or fresh
- 1 head1 head1 head Lacinato Kale, thinly sliced into ribbons (also called cavolo nero, Tuscan kale, dino kale or black kale)
- Ground Fresh Black Peppercorns, to taste
- Kosher Salt, to taste
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add bacon to a cold stock pot and set over medium-high heat. Cook the bacon, stirring regularly, until browned, about 6 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
- Add the sausages and use a wooden or metal spoon to break them into small pieces. Cook, stirring occasionally, until the sausages are browned and cooked through, about 7 minutes. Transfer the sausage to a bowl and set aside.
- Discard all but 2 tablespoons of the fat in the pot. If necessary, add extra-virgin olive oil. Add the onions and cook, scraping any brown bits on the bottom of the pot, until slightly soft and translucent, about 4 minutes. Add the garlic, chili flakes and fennel seeds, if using, and cook an additional 60 seconds. Add the coconut milk and cook until reduced by ¼ in volume, about 2 minutes.
- Add the chicken stock, potatoes and bay leaves. Bring the liquid to a boil, lower the heat to medium-low and cover partly with a lid. Cook until the potatoes are fork tender, about 15 minutes.
- Add the kale and cook until significantly wilted, about 3 minutes. If necessary, add water or chicken stock to cover. Return the cooked sausage to the pot and stir through. Let the soup simmer for 5 minutes for the flavours to come together. Taste for seasoning and adjust with salt and pepper as desired.
- Ladle the soup into individual serving bowls and garnish with the reserved bacon.
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About This Recipe
Show nutritional information
Dairy Free Egg Free Gluten Free Grain Free Nut Free Paleo Shellfish Free Soups Sugar Free Whole30This is our estimate based on online research. | |
Calories: | 381 |
Fat: | 19 g |
Carbohydrates: | 22 g |
Protein: | 25 g |
Cholesterol: | 48 g |
Sodium: | 730 mg |
Fiber: | 3 g |
Sugars: | 1 g |
Calculated for total recipe. |
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