Dorothy’s Zuppa Toscana

                                           Dorothy’s Zuppa Toscana

INGREDIANTS

- 6 slices of bacon
- 1 pound of mild sausage or ground chicken (use sausage seasonings     for chicken)
- Crushed red pepper
- 1 medium yellow onion chopped
- Garlic minced
- 1 large russet potatoes peeled and cubed
- Salt and pepper
- 4 cups or more of chicken broth
- 5 cups of washed chopped kale
- 1 cup or whole can of coconut milk – full fat or low fat

METHOD

• Heat a large pot over medium heat. Fry the bacon until crisp.
Remove from pot.

• Add the sausage or the ground chicken and the crushed red
pepper to the pot and cook until browned. Remove from the pot.

• Cook onion and garlic for a few minutes. Add potatoes.

• Add broth and bring to a boil. Reduce heat and cook for 10
minutes.

• Add coconut milk and the sausage. Cook 5 minutes

• Stir in kale and bacon cooking until kale is just wilted yet still
vibrant green.

• Season with salt and pepper to taste.

** You can find this recipe on MFP as Dorothy’s Zuppa Toscana
** Calories around 200 per serving and it makes about 12 servings