Whole30 Zuppe Toscana
 
 
Cleaned up, Whole30 compliant version of the Olive Garden classic
Author:
Recipe type: Soup
Serves: 4
Ingredients
  • Ground/Minced Turkey 1 lb. (400 g)
  • Fennel Seeds 1 TBSP
  • Red Pepper Flakes 1 TSP
  • Dried Sage 1 TSP
  • Black Pepper 1 TSP
  • Sea Salt 1 TSP
  • Medium Yellow Onion 1 each
  • Chicken Bone Broth 6 cups (1400 ml)
  • Medium White Potatoes 3 each
  • Butternut Squash 1 each
  • Chopped Kale 1.5 cup (100 g)
  • Coconut Oil, Ghee or Clarified Butter 1 TBSP
Instructions
  1. Start by browning the ground/minced turkey in a skillet over medium high heat with half the coconut oil (or other cooking fat), adding the fennel seeds, red pepper flakes, sea salt, black pepper, and sage. Stir to combine well.
  2. While the meat is cooking, chop the yellow onion and kale and then cube the potato and butternut squash (no need to peel the potatoes, unless you prefer).
  3. Once the turkey has been browned, set aside and in a large stockpot, heat the remaining coconut oil/cooking fat over medium high heat and sauté the onions.
  4. Add the chicken broth, potato, and butternut squash to t3he pot with the onions and cook until the potatoes are tender.
  5. Add the sausage and chopped kale and cook for another 2-3 minutes. Enjoy!
Recipe by barre.eat.repeat at https://barreeatrepeat.com/2018/08/28/pause-and-plan-whole30-zuppe-toscana/