Zuppa Toscana Low-Carb
Calories 290 (40% from fat)
Fat 13 gram
Saturated Fat 7.6 gram
Trans Fat 0 gram
Cholesterol 50 mg.
Sodium 1548 mg.
Carb. 21 gram
Fiber 4 gram
Sugar 6 gram
Sugar Alcohol 0 gram
Protein 22 gram
Ingredients
1 pound Italian sausage, casings removed
(We used Jimmy Dean Italian Premium Pork Sausage.)
6 slices bacon, cut into 1/2-inch pieces
2 cups onion, diced
3 cloves (3 tsp.) garlic, minced
2 (32 ounce) cartons lower-sodium chicken broth
1/2 cup water
1 cube (1 packet) sodium-free chicken bouillon
(We used Herb ox Sodium Free Granulated Chicken Bouillon.)
1 tsp. black pepper, ground
6 cups cauliflower florets, chopped
3 cups kale, stemmed and chopped
1/2 cup fat free half and half
6 Tbsp. Parmesan cheese, grated
This recipe was given to us by a friend that wanted a lower-carb Zuppa Toscana. The key to reducing a lot of the fat content is draining the pot after cooking the bacon. The result is a wonderfully savory soup that goes well with a hearty slice of whole-wheat bread. One serving will fill you up.
This recipe is higher in fat and sodium, so you should consider another option if you're on a low-fat or low-sodium diet.
Zuppa Toscana Low-Carb
1. Heat a large pot over medium-high heat. Add the Italian sausage and cook, frequently stirring, until browned and crumbly, 5-7 minutes. Put the sausage on a plate and drain off the grease.
2. Cook the bacon in the same pot until crisp, 3-5 minutes. Set the bacon aside and drain the excess grease, leaving no more than a tablespoon of grease in the pot.
3. Add onion and garlic to the pot and cook, frequently stirring, until onions start to soften and turn translucent, about 5 minutes.
4. Pour the bacon and sausage back into the pot. Stir in the chicken broth, water, bouillon and black pepper. Keep cooking on medium-high heat for 5 minutes, then reduce heat to low and simmer for another 15 minutes.
5. Stir in cauliflower and simmer until almost tender, 5-7 minutes.
6. Add kale and half and half, then simmer until kale is wilted, about another 5 minutes.
7. Divide into 6 servings of about 2 full cups each. Sprinkle each serving with a tablespoon of grated Parmesan cheese.
Yield: 6 Servings, About 2 Cups Per Serving
You can freeze individual portions for easy re-heating later.
Microwave for approximately 3-4 minutes. Keep the container open a little to allow steam to escape.
