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Whole30 Zuppa Toscana (Tuscan Soup)

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Level: Easy

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Description

This easy Zuppa Toscana recipe is Whole30, dairy-free, and a healthy delicious way to beat the cold outside.

Ingredients

  • 6-½ ounces, weight Bacon, Chopped
  • 1  Medium Onion, Finely Diced
  • 1 pound Ground Turkey Or Sausage Meat
  • 2 cloves Garlic, Minced Or Pressed
  • Sea Salt And Black Pepper To Taste
  • 1 cup Almond Milk Cream
  • 2-½ Tablespoons Tapioca Flour (or Tapioca Starch)
  • 1-¾ ounce, weight Sun Dried Tomatoes
  • 4  Medium Russet Potatoes, Peeled, Chopped Into Small Cubes
  • 4 cups Chicken Broth (stock)
  • 2 cups Water
  • 4 ounces, weight Baby Spinach Or Kale, Roughly Chopped

Preparation

Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook, stirring occasionally, until crispy. Remove bacon from pot and place it on a towel-lined plate to absorb excess fat.

Keep about 1 tablespoon bacon fat in the pot and return to heat. Once hot again, add onions and sauté until softened, about 3–4 minutes. Add ground turkey, garlic, salt and pepper. Cook meat for 5–6 minutes, mincing it with a wooden spoon as it cooks.

Meanwhile, in a measuring jug or a small bowl, whisk milk with tapioca flour until well incorporated.

Once meat starts to brown, add sun-dried tomatoes, potatoes, broth, water, and the milk-flour mixture. Put the lid on and reduce heat to Low. Simmer until potatoes are tender and soup has thickened, about 15–20 minutes.

Once soup is done, turn heat off and add spinach. Stir until wilted, then ladle into bowls. Top with crispy bacon and serve immediately. Enjoy!

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