WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE
The
ORIGINAL Whole30 Zuppa Toscana. Tastier than the Olive Garden equivalent but
healthy too! Dairy free and clean eating-friendly. Try it now!
Prep Time : 10
mins
Cook Time : 30
mins
Total Time : 40
mins
Servings : 8
INGREDIENTS
·
2
tbsp. organic beef tallow or ghee
·
1
lb. Italian sausage, casings removed
·
1
large onion, chopped
·
3
cloves garlic, minced (Use my favorite garlic press to speed things up!)
·
1
tbsp. Italian seasoning
·
1
tsp. crushed red pepper, or more to taste if you’re brave!
· 6
c. chicken broth (homemade, or try this organic free range, lower sodium
chicken broth)
·
7
medium red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, if you
choose!
·
5
oz. fresh kale, chopped. Frozen works fine, too.
· 13.5
oz. can full fat coconut milk (My recipe originally called for only 8 oz. of
coconut milk. I changed it to the full 13.5 oz. can because it is creamier this
way! It does give it the very slightest hint of coconut. If you want to avoid
the hint of coconut, lower it to 8 oz.)
· Salt
and pepper, to taste
INSTRUCTIONS
1.
In
a large stock pot or Dutch Oven, melt the beef tallow. Read my update above on
how to get healthy, organic kitchen staples online at reasonable prices.
2.
Add
the Italian sausage and cook on medium-high heat for 5-7 minutes until browned.
3.
Add
the onion, Italian seasoning and crushed red pepper.
4.
Saute
3 minutes.
5.
Add
the garlic.
6.
Stir
for 1 minute.
7.
Add
the chicken broth and potatoes.
8.
Bring
your soup to a boil.
9.
Reduce
heat, cover and simmer 10 minutes.
10.Add
the kale and coconut milk and simmer an additional 5 minutes until potatoes can
be easily pierced with a fork and kale is tender.
11.Add
salt and pepper to taste.
Recipe
from www. farmsteadchic. com
Delicious Food Recipes
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