Low Cal Zuppa Toscana Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
1 large onion, chopped4 cloves of garlic1 tbsp peanut oil2 medium potatoes, cut in half and thinly sliced3 cups kale1 lb ground pork1 large egg1 tbsp dried parsley1 tsp garlic salt1 tbsp garlic powder1 tbsp black pepper1 tsp white pepper1 tsp crushed red pepper flakes15 tsp Knorr chicken bouillon powder16 cups water1/2 cup nonfat dry mild powder1/2 cup grated parmesan cheese
In a large pan add oil, two cloves chopped garlic and one onion and potatoes. Brown a bit and then add about 2 cups of water. In a bowl combine pork, 2 garlic cloves, egg, parsely, half of the black and white pepper, and garlic salt. Roll into small balls and add to large pan. Add the rest of the water, washed and chopped kale, the rest of the three different peppers, and Knorr. Boil for about 45 minutes, stirring occasionally. Add a little cool water to the dried milk and add to the soup cooking for another 10 minutes or so. Dish up and top with grated parmesan cheese!
Serving Size: Makes approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user NELCHA05.
Serving Size: Makes approximately 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user NELCHA05.
Nutritional Info Amount Per Serving
- Calories: 192.1
- Total Fat: 10.4 g
- Cholesterol: 102.7 mg
- Sodium: 847.6 mg
- Total Carbs: 11.9 g
- Dietary Fiber: 2.0 g
- Protein: 13.1 g
Member Reviews