Wednesday, February 26, 2014

Whole30 Recipe // Zuppa Toscana

Zuppa Toscana Whole30 style:
1lb Italian sausage
3 parsnips, peeled and cut into 1/4 inch slices 
1 small package baby bello mushrooms, chopped 
1 large onion, chopped 
2 garlic cloves, minced 
3 cups kale, chopped 
24 oz chicken broth 
6 cups water 
1.5 cups coconut milk 

Instructions: 1. Slice sausage into small pieces 2. Brown sausage in the large soup pot 3. Add chicken broth and water to pot and stir. 4. Place onions, parsnips, mushrooms, and garlic in pot. 5. Cook on medium heat until vegetables are cooked through. 6. Salt and pepper to will need a generous amount. 7. Turn to low heat 8. Add kale and cream, stir together. 9. Simmer for about 10min. 10. Serve!

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