Zuppa Toscana

—Not On Website, Soup

Source:

Ingredients

5 strips bacon

1 lb ground pork

2 tsp paprika

1 tsp fennel

1 tsp oregano

1 tsp thyme

1 tsp pepper

1/2 tsp chili flakes

1/2 tsp salt

1 onion, finely diced

2 cloves garlic, crushed

2/3 cup coconut milk

5 cups chicken stock

3 cups shredded Tuscan kale/dinosaur kale

3 cups small cauliflower florets

Directions

1. In a large pot, cook the bacon on medium high heat for 6-8 minutes until browned and crisp. Cut the bacon into pieces and set aside on a paper towel lined plate.

2. Add the ground pork, fennel, oregano, thyme, pepper, chili flakes and salt and use a wooden spoon to break the meat up into a small pieces. Add in the onion and garlic and continue to cook until the onion has become translucent and the pork is cooked.

3. Pour the coconut milk and chicken stock into the pot and then add in the cauliflower florets and kale. Leave the soup to simmer for approximately 8-10 minutes until the florets are tender and can be easily pierced with a fork.

4. Before serving, stir in the chopped bacon and garnish with additional chili flakes if desired.