Whole 30 Day 3: Zuppa Toscana

  

Ingredients

• 1 lb Italian sausages, mild or spicy - I use Mulay's**
• 10 very small potatoes halved or quartered
• 1/2 onion, minced
• 2 tbsp garlic, minced
• 4 cups chicken stock
• 1/2 bunch kale, chopped - I use frozen
• 1 cup canned, full fat coconut milk
• salt and pepper
• 1/4-1/2 tsp. crushed red pepper flakes, to taste
• 6 slices bacon 

Instructions

1.  Remove sausages from casings and then brown sausage in a sauté pan.

2.  Remove sausage and add drizzling of olive oil to pan.  Saute onions until fragrant.   

3.  Add garlic and saute until just lightly browned.  

4.  Place sausage, chicken broth, garlic, potatoes and onion/garlic in a dutch oven. Add just enough water to cover the vegetables and meat - not much, if any, water at all.

5.  Cook on med-high and bring to a boil.  Reduce to low and simmer for 20-30 min. or until potatoes are tender.  

6.  Add coconut milk and kale, and crushed red pepper to the pot, stir.Bring back to a boil and then simmer, covered for 20 min. or until broth thickens slightly.

7.  Add salt, pepper to taste.Top with bacon immediately before serving.

Serves 4.

**Mulay's italian sausages can be found in the freezer section in the meat dept. at Central Market.  Or you can order online here.

Make sure your bacon and sausages are Whole 30 approved, in that they are free of dairy, gluten, and sugar.