CLEAN & COMFORTING ZUPPA TOSCANA
A warm bowl of this. By the fire. With the people I love watching Frozen II for the thousandth time for Harlow. If you’re on a January Whole30, lightening things up this month or just craving an Olive Garden classic, this one’s for you.

WHAT YOU'LL NEED:
+ 1/2 package uncured sugar-free bacon (we use Applegate brand)
+ 6 frozen chicken breakfast sausages (Applegate also)
+ 1 tbs avocado oil
+ 1/2 yellow onion, chopped
+ 4 carrots, peeled & chopped
+ 4 celery stalks, chopped
+ 1 lb baby potatoes, halved & skin on
+ 1/2 tsp pink salt
+ 1/4 tsp black pepper
+ 3 large garlic cloves, minced
+ 1 tbs italian seasoning
+ 1/2 tsp red pepper flakes
+ 4 cups bone broth
+ 1 can full fat coconut milk
+ 2 tbs arrowroot powder + 2 tbs water mixed to form a slurry
+ 4 big handfuls chopped kale
DIRECTIONS:
COOK sausage then bacon in a large pot over medium heat
TRANSFER meat to a paper towel-lined plate
DRAIN off most of the fat from the pot, reserving a light coating for flavor
HEAT avocado oil in the same pot
TOSS in mirapoix + potatoes
SEASON with salt + pepper
SAUTÉ until softened (about 15 min)
ADD garlic, herbs & red pepper flakes until fragrant (about 1 min)
POUR in broth, coconut milk & slurry
RETURN bacon & sausage torn into bite size pieces back into the soup
SIMMER allowing all flavors to marry & until potatoes are fork tender
WILT kale into soup just before serving
I hope this one makes its way into your winter dinner rotation. It's guy-friendly with double meat, so it's one of the few healthy soups Joey eats without following it up with a second dinner. If you try this one at home, send pics my way @kristenmariasrd.
Xo, Kristen