DAIRY-FREE & WHOLE30 ZUPPA TOSCANA #diet #zuppa #toscana

Hi, my Whole30 companions! Fall is here! It is safe to say that you are feeling the cooler temperatures yet? Today is the principal day I've felt constrained to put on a sweater and some shut toe shoes. I need to concede, I was somewhat amped up for it. The fresh, natural air makes me long for blazes and hayrides and motion picture evenings nestled into the chimney.

Tragically, those things include non-Whole30-consistent nourishments. S'mores by the blaze, caramel apple juice on the feed ride, and popcorn overflowing with margarine for the film evenings. Murmur… . #Whole30problems.

In any case, something else I get amped up for when fall moves around is soup. This Whole30 Zuppa Toscana was crazy. It tastes simply like the Olive Garden proportionate in the event that I do say so myself. What's more, it was a Whoooole part more beneficial. Cheesy play on words expected.

Also try our recipe : Sausage Egg and Cheese Bites #diet #cheese

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 :

In a large stock pot or Dutch Oven, melt the beef tallow. Read my update above on how to get healthy, organic kitchen staples online at reasonable prices.
Add the Italian sausage and cook on medium-high heat for 5-7 minutes until browned.
Add the onion, Italian seasoning and crushed red pepper.
Saute 3 minutes.
Add the garlic.
Stir for 1 minute.
Add the chicken broth and potatoes.
Bring your soup to a boil.
Reduce heat, cover and simmer 10 minutes.
Add the kale and coconut milk and simmer an additional 5 minutes until potatoes can be easily pierced with a fork and kale is tender.
Add salt and pepper to taste.