Zuppa Toscano

INGREDIENTS

• 4 slices (Whole30-compliant) bacon sliced into ½-inch pieces
• 1 pound Italian sausage
• ½ teaspoon crushed red pepper flakes
• 4 medium yellow potatoes about 1 pound 3 ounces, diced into bite-sized pieces
• 1 medium white or yellow onion diced
• 2 tablespoon garlic minced, about 4 cloves
• 4 cups chicken stock
• ½ bunch kale stems removed and leaves chopped, 4 cups
• 1 (13.5 ounce) can unsweetened, full-fat coconut milk
• Salt and pepper to taste

INSTRUCTIONS

1. In a Dutch oven or heavy-bottomed medium pot over medium heat, add Italian sausage and sprinkle crushed red pepper flakes over. Use a spoon to break up the pieces. When browned and cooked through, drain and set aside.
2. Cook the bacon pieces in the same Dutch oven over medium heat until crisp, about 5-10 minutes. Remove the crisp bacon and set aside – don’t get rid of the bacon fat! Stir in the onions and garlic; cook until onions are soft and translucent, about 5 minutes.
3. Pour the chicken broth into the Dutch oven with the onions and garlic, and bring to a boil over high heat. Add the potatoes, and boil until fork tender, about 10-20 minutes. Reduce the heat to medium and stir in the coconut milk and the cooked sausage; heat through. Add the bacon and the kale into the soup just before serving and cook ’til the kale is bright green and softened.
4. Add salt and pepper to taste.

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