Zuppa Toscana
You'll use half of the full chorizo portion for this recipe. Refrigerate the remaining portion for breakfast on Day #7.
-
makes:1
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total time:20 min
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cooking difficulty:Easy
Ingredients
3 - 4 slices
Yellow onion, finely chopped
1/4 cup
Clove garlic, minced
1
Yukon gold potato, diced
1/4 cup
Chicken Broth
1 cup
Heavy cream or Coconut milk
1/4 cup
Kale or spinach, chopped
1/2 cup
Salt and Pepper
to taste
Red pepper flakes (optional)
1/4 tsp
Nutrition Values
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Calories:380
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Protein:16g
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Fat:28g
Utensils
- Cutting Board
- Large pot
Instructions
1. Crisp bacon pieces in large pot. Once crispy, move to plate on paper towel.
2. Remove all but 2 tablespoon of bacon fat from pot. Add sausage to bacon fat & break apart cooking till just browning.
3. Add onions, cooking till onions are translucent. Add garlic, stirring one minute. Add salt, pepper and red pepper flake if desired.
4. Add potatoes & broth, cover & bring to a boil. Lower & simmer till potatoes are soft.
5. Add cream stirring to combine. Then add spinach/kale stirring till wilted.
6. Garnish with bacon and enjoy!
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