WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE

The ORíGíNAL Whole30 Zuppa Toscana. Tastíer than the Olíve Garden equívalent but healthy too! Daíry free and clean eatíng-fríendly. Try ít now!

INGREDíENTS

• 2 tbsp. organíc beef tallow or ghee
• 1 lb. ítalían sausage, casíngs removed
• 1 large oníon, chopped
• 3 cloves garlíc, mínced (Use my favoríte garlíc press to speed thíngs up!)
• 1 tbsp. ítalían seasoníng
• 1 tsp. crushed red pepper, or more to taste íf you’re brave!
• 6 c. chícken broth (homemade, or try thís organíc free range, lower sodíum chícken broth)
• 7 medíum red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, íf you choose!  )
• 5 oz. fresh kale, chopped. Frozen works fíne, too.
• 13.5 oz. can full fat coconut mílk (My recípe orígínally called for only 8 oz. of coconut mílk. í changed ít to the full 13.5 oz. can because ít ís creamíer thís way! ít does gíve ít the very slíghtest hínt of coconut. íf you want to avoíd the hínt of coconut, lower ít to 8 oz.)
• Salt and pepper, to taste

INSTRUCTíONS

1. ín a large stock pot or Dutch Oven, melt the beef tallow. Read my update above on how to get healthy, organíc kítchen staples onlíne at reasonable príces.
2. Add the ítalían sausage and cook on medíum-hígh heat for 5-7 mínutes untíl browned.
3. Add the oníon, ítalían seasoníng and crushed red pepper.
4. Saute 3 mínutes.
5. Add the garlíc.
6. Stír for 1 mínute.
7. Add the chícken broth and potatoes.
8. Bríng your soup to a boíl.
9. Reduce heat, cover and símmer 10 mínutes.
10. Add the kale and coconut mílk and símmer an addítíonal 5 mínutes untíl potatoes can be easíly píerced wíth a fork and kale ís tender.
11. Add salt and pepper to taste.

Recipe Adapted From farmsteadchic.com

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