6 slices bacon, cut into 1" pieces
1 lb spicy Italian sausage
crushed red pepper to taste
1 medium onion, diced
5 cloves minced garlic
2 large russet potatoes, peeled and cut into 1/2" cubes
salt & pepper to taste
4 cups chicken broth
5 cups kale, chopped
1 cup coconut milk (full fat)
Heat a large cast iron pot over medium high heat. Add the bacon and cook, stirring occasionally to evenly brown, until crisp (5-8 minutes). Transfer cooked bacon to a paper towel-lined plate.
Lower the heat to medium; saving the bacon fat in the pot, add the sausage to the pot and sprinkle with crushed red pepper. Cook, stirring and breaking up lumps, until browned (5-8 minutes). Remove the sausage to a plate to drain. Save the fat in the pot.
With the heat on medium, add the onions to the pot and cook until translucent. Add the garlic, and stir for another minute. Add the potatoes, and sprinkle with sale and pepper.
Add the broth and bring to a boil over medium high heat. Lower the heat to medium and continue to cook until potatoes are fork tender - about ten minutes.
Add the coconut milk to the pot, as well as the sausage; stir and cook for about five minutes to blend flavors. Stir in the kale and cooked bacon, cooking for another minute or so until the kale is wilted and vibrant green. Season the soup with sale and pepper.
Remove from heat and serve. Soup will thicken as it cools.
(Source: https://www.paleorunningmomma.com/zuppa-toscana-paleo-whole30-keto/)
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