Whole30/Paleo Zuppa Toscano

It’s the last day of my whole30 month journey and I have mixed feelings about it ending. On the one hand, I’ve never felt better from all the clean eating. And, I’ve lost all the baby weight from Matilda (and then some!).

But on the other hand, I desperately miss bread! So, while I plan to reintroduce bread to my diet (slowly, not all in one sitting, of course!), the other things I’ve removed will be occasional foods instead of regular everyday foods. Everything in moderation, right?!

I will say that I’m glad I’m ending the month on another soup (because you KNOW soup is my JAM!). This one is a fully loaded soup that won’t leave you hungry or craving anything with it because all the deliciousness is built right in. And of course, there’s coconut milk in it because I have a new found love for it.

I hope you enjoy this soup as much as I did! ❤

Whole30/Paleo Zuppa Toscano

  • Servings: 6
  • Difficulty: easy
  • Print

Ingredients

  • 1 pound Italian sausage
  • 1/2 teaspoons crushed red pepper flakes
  • 4 slices Whole30 bacon , cut into about 1/2″ pieces
  • 4 medium yellow potatoes , about 1 pound 3 ounces, diced into bite-sized pieces
  • 1 medium white or yellow onion , diced
  • 2 tablespoons garlic , minced, about 4 cloves
  • 4 cups chicken stock
  • 1/2 bunch kale , stems removed and leaves chopped, 4 cups
  • 1 can coconut milk
  • Salt and pepper, to taste

Directions

  1. In a Dutch oven or heavy-bottomed pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
  2. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside.
  3. Stir in the onions and garlic into remaining bacon fat and cook until onions are soft and translucent, about 5 minutes.
  4. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes.
  5. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook until the kale is bright green and softened. Add salt and pepper to taste. Enjoy! 

Adapted from: 40aprons.com

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