Zuppa Toscana
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I’ve mentioned before how much I love recreating foods from around the world to suit the autoimmune protocol. Believe it or not, my favorite cuisine to play with is Italian. You might think all the grains, dairy, and nightshades make for a tough time of it, but I have thoroughly enjoyed a wide variety of pastas, soups, and even pizza on the autoimmune protocol these past few years. But of all of them, I think this hearty stew takes the cake. It replaces traditional potatoes with celeriac, but you can also use turnips or even green plantain if you can’t find celeriac.
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Zuppa Toscana
Ingredients
- 6 slices bacon chopped, omit for IC
- 1 small onion chopped, omit for IC
- 1 pound ground beef
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 large celeriac peeled and chopped
- 2 cups kale chopped
- 1/3 cup coconut milk
Equipment
Instructions
- Cook the bacon in a stock pot over medium heat until crispy, then remove it from the pan, leaving the bacon fat behind.
- Add the onion and cook until translucent, about 3 minutes.
- Add the ground beef and cook, stirring, until browned, about 3 minutes.
- Add the garlic and cook, stirring, another 2-3 minutes.
- Add the broth and celeriac and bring to a boil. Reduce the heat to a simmer and cook, uncovered, 20 minutes or until the celeriac is tender.
- Add the kale and coconut milk and cook until the kale wilts. Serve topped with crumbled bacon.