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Soups

Whole 30 Zuppa Toscana

Bacon, potatoes, onion and garlic in chicken stock, with coconut milk standing in for the usual cream.

Not this recipe — add a photo of yours.Photo: yvonne lee harijanto (CC0, via Wikimedia Commons)

Cook
20 min

Before you start: Sausage turns up in the directions but not in the ingredients — add about a pound of browned Italian sausage if you want it. The red pepper flakes are listed but never called for; stir them in with the onions.

Where this one came from

Nobody's written this one down yet.

Ingredients

  • 4 slices bacon
  • ½ teaspoon crushed red pepper flakes
  • 4 medium yellow potatoes, diced into bite sized pieces
  • 1 medium onion, diced
  • 2 tablespoons garlic, minced
  • 4 cups chicken stock
  • 1 (13 ounce) can coconut milk
  • Salt and pepper to taste

Directions

  1. In a Dutch oven, cook bacon and set aside.
  2. Stir onions and garlic into the bacon fat and cook until onions are translucent.
  3. Pour chicken broth into the Dutch oven with the onions and garlic and bring to a boil over high heat.
  4. Add the potatoes and boil until fork tender, about 10-20 minutes.
  5. Reduce heat to medium and stir in the coconut milk and sausage (if using).
  6. Heat through. Add bacon just before serving. Add salt and pepper to taste.

Notes

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