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Zuppa Toscana
Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Servings
4
servings
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
cookware
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.
Nutrition
Calories:
589
kcal
|
Carbohydrates:
38
g
|
Protein:
42
g
|
Fat:
31
g
|
Saturated Fat:
13
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
12
g
|
Cholesterol:
115
mg
|
Sodium:
1785
mg
|
Potassium:
1656
mg
|
Fiber:
7
g
|
Sugar:
5
g
|
Vitamin A:
18200
IU
|
Vitamin C:
222.8
mg
|
Calcium:
310
mg
|
Iron:
7
mg