Zuppa Toscano - Whole 30 (Dairy free)

1 serving Potato, Red, Raw (1 medium) (by STALEAN)
8 serving Aidells Chicken Apple Sausage
48 oz Pacific organic Bone Broth, chicken
3 cup kale, raw
1.5 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
4 serving Garlic, raw (1 clove / serving) (by JLUCIANA)

Saute chopped sausage until brown. Add chopped garlic to browned sausage and saute until fragrant. Add 6 cups of bone broth to pot to deglaze bottom of pan. Add chopped potatoes and bring to a boil. Reduce to simmer for 20 to 25 minutes. Once the potatoes are soft add 3 cups of raw kale (stalk removed) and a can of full fat coconut milk. (Note: You can use 3/4 of a can if you don't like coconut very much. You will taste the coconut if you use the full can.) Add salt and pepper to taste. You might not need much salt because the sausage is a little salty, but it pairs nicely with the sweetness of the coconut milk.

Serving Size: Makes 8 to 10 servings

Number of Servings: 8

Recipe submitted by SparkPeople user IDREAMOFRUNNING.