Zuppa Toscana

Recipe Card:

Prep - 10 mins | Cook - 30 mins | Total - 40 mins

Makes 6 Servings

Nutrition Facts - 394 calories, 21g protein, 24g fat, 25g carbs

Ingredients

• 1 lb ground Italian sausage
• 8 slices bacon, baked and diced OR bacon pieces
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 2 TBSP flour
• 32 oz low sodium chicken broth
• 4 large russet potatoes, peeled and diced
• 1 can coconut milk
• 1/2 bunch of kale, destemmed and torn
• 1/4 tsp red pepper flakes
• Olive oil
• Salt and pepper to taste

Instructions

1. If baking bacon, preheat oven to 400 degrees Fahrenheit. Place cooling rack inside baking sheet lined with aluminum foil. Place bacon on prepared sheet and bake for 20-25 minute. Dice after cooling.
2. While bacon is cooking, heat a soup pot to med-high heat, add a drizzle of olive oil, and brown sausage. Drain well. Remove to plate.
3. Leave a bit of grease from the sausage in the pot, add onion and cook 5 minutes. Add garlic for the last minute.
4. Sprinkle flour over the onion/garlic mixture, and stir to combine. Add chicken broth, stirring as you pour. Add potatoes. Bring mixture to a boil.
5. Gently boil 15 minutes, or until potatoes are tender. Add cooked sausage, bacon, coconut milk, and kale. Cook 5-10 minutes or until kale is wilted.