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!
INGREDIENTS
  1. 2 tbsp. organìc beef tallow or ghee
  2. 1 lb. ìtalìan sausage, casìngs removed
  3. 1 large onìon, chopped
  4. 3 cloves garlìc, mìnced (Use my favorìte garlìc press to speed thìngs up!)
  5. 1 tbsp. ìtalìan seasonìng
  6. 1 tsp. crushed red pepper, or more to taste ìf you’re brave!
  7. 6 c. chìcken broth (homemade, or try thìs organìc free range, lower sodìum chìcken broth)
  8. 7 medìum red potatoes (about 2.5-3 lbs.), coarsely chopped (and unpeeled, ìf you choose! )
  9. 5 oz. fresh kale, chopped. Frozen works fìne, too.
  10. 13.5 oz. can full fat coconut mìlk (My recìpe orìgìnally called for only 8 oz. of coconut mìlk. ì changed ìt to the full 13.5 oz. can because ìt ìs creamìer thìs way! ìt does gìve ìt the very slìghtest hìnt of coconut. ìf you want to avoìd the hìnt of coconut, lower ìt to 8 oz.)
  11. Salt and pepper, to taste

INSTRUCTIONS
  1. In a large stock pot or Dutch Oven, melt the beef tallow. Read my update above on how to get healthy, organìc kìtchen staples onlìne at reasonable prìces.
  2. Add the ìtalìan sausage and cook on medìum-hìgh heat for 5-7 mìnutes untìl browned.
  3. Add the onìon, ìtalìan seasonìng and crushed red pepper.
  4. Saute 3 mìnutes.
  5. Add the garlìc.
  6. Stìr for 1 mìnute.
  7. Add the chìcken broth and potatoes.
  8. Brìng your soup to a boìl.
  9. Reduce heat, cover and sìmmer 10 mìnutes.
  10. Add the kale and coconut mìlk and sìmmer an addìtìonal 5 mìnutes untìl potatoes can be easìly pìerced wìth a fork and kale ìs tender.
  11. Add salt and pepper to taste.
Recipe Adapted From farmsteadchic.com