Paleo Zuppa Toscana
- Number of Servings: 8
Ingredients
https://www.paleocupboard.com/zuppa-toscana-soup.htmlIngredients:- 1 medium onion, chopped- 3 cloves garlic, chopped- 2 Tbsp. bacon fat or tallow- 1 pound ground Italian sausage- 1 tsp. red pepper flakes (optional)- 8 cups chicken stock- 4 medium turnips, skin removed and chopped- 4 cups chopped kale leaves (stems removed)- 1 cup almond milk (unsweetened)- Sea salt and ground black pepper to taste
Directions:
1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
4. Add sea salt and ground black pepper to taste. Serve.
Serving Size: makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LEPERDBUNNY.
1. Place a large stockpot over medium high heat. Heat the bacon fat or tallow and add the Italian sausage to the pan and stir to brown the sausage for about 5 minutes.
2. Add the chopped onion, garlic and red pepper flakes to the pan. Saute for about 3 minutes.
3. Add the chicken stock and turnips and stir to combine. Bring to a boil and then reduce heat to low. Allow to simmer for about 10 minutes. Add the kale and almond milk and allow to simmer for another 5 minutes or until heated through and turnips and kale are tender.
4. Add sea salt and ground black pepper to taste. Serve.
Serving Size: makes about 8 cups
Number of Servings: 8
Recipe submitted by SparkPeople user LEPERDBUNNY.
Nutritional Info Amount Per Serving
- Calories: 206.2
- Total Fat: 8.3 g
- Cholesterol: 25.5 mg
- Sodium: 455.0 mg
- Total Carbs: 20.2 g
- Dietary Fiber: 3.4 g
- Protein: 8.5 g
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