WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE

The ORIGINAL Whole30 Zuppa Toscana. Tastier than the Olive Garden equivalent but healthy too! Dairy free and clean eating-friendly. Try it now!

Hello, my Whole30 friends! Fall is here! Are you feeling the cooler temperatures yet? Today is the first day I’ve felt compelled to put on a sweater and some closed-toe shoes. I have to admit, I was kind of excited about it. The crisp, fresh air makes me dream about bonfires and hayrides and movie nights curled up by the fireplace.

Unfortunately, all of those things involve non-Whole30-compliant foods. S’mores by the bonfire, caramel apple cider on the hay ride, and popcorn oozing with butter for the movie nights. Sigh…. #Whole30problems.

However, another thing I get excited about when fall rolls around is soup. This Whole30 Zuppa Toscana was out of this world. It tastes just like the Olive Garden equivalent if I do say so myself. And it was a Whoooole lot healthier. Corny pun intended.

Mmmm. Look at that. It just warms you right up, yeah? But I have a confession to make. I HATE peeling potatoes! (I hate peeling any fruits or veggies, really.)

I used to just avoid potato dishes in general until I realized that it’s really okay to leave the skins on. They add texture, they’re nutrient-rich, and I’ve had no complaints from the kiddos since I started doing it! (And let me tell you, if they don’t like something, they are NOT shy about sharing their opinions.) Ever since my potato skin epiphany, I’ve been incorporating potatoes into my meals more and more (and making this Whole30 Zuppa Toscana on a monthly (okay, weeeeeeekly? basis). I love how budget-friendly and filling they are. With four kids, we can use all the help we can get own both of those areas!

WHOLE30 ZUPPA TOSCANA, POTATO SOUP WITH KALE

Author : Kristi Barnes 

Prep Time : 10 mins 

Cook Time : 30 mins

Total Time : 40 minutes 

Yield : 8 servings 1x 

Category : Soup

Method : Stovetop 

Cuisine : Italian

INGREDIENTS

• 2 tbsp. organic beef tallow or ghee
• 1 lb. Italian sausage, casings removed
• 1 large onion, chopped
• 3 cloves garlic, minced (Use my favorite garlic press to speed things up!)
• 1 tbsp. Italian seasoning
• 1 tsp. crushed red pepper, or more to taste if you’re brave!
• 6 c. chicken broth (homemade, or try this organic free range, lower sodium chicken broth)
• 7 medium red potatoes (about 2.5–3 lbs.), coarsely chopped (and unpeeled, if you choose!  )
• 5 oz. fresh kale, chopped. Frozen works fine, too.
• 13.5 oz. can full fat coconut milk (My recipe originally called for only 8 oz. of coconut milk. I changed it to the full 13.5 oz. can because it is creamier this way! It does give it the very slightest hint of coconut. If you want to avoid the hint of coconut, lower it to 8 oz.)
• Salt and pepper, to taste

INSTRUCTIONS

Get the full instruction @farmsteadchic.com

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