Zuppa Toscana
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Serves: 4-6 servings
 
Ingredients
  • 6 slices bacon
  • 1 small onion, chopped
  • 1 lb ground beef
  • 2 cloves garlic, minced
  • 4 cups bone broth
  • 1 large celeriac, peeled and chopped
  • 2 cups kale, chopped
  • ⅓ cup coconut milk
Instructions
  1. Cook the bacon in a stock pot over medium heat until crispy, then remove it from the pan, leaving the bacon fat behind.
  2. Add the onion and cook until translucent, about 3 minutes.
  3. Add the ground beef and cook, stirring, until browned, about 3 minutes.
  4. Add the garlic and cook, stirring, another 2-3 minutes.
  5. Add the broth and celeriac and bring to a boil.
  6. Reduce the heat to a simmer and cook, uncovered, 20 minutes or until the celeriac is tender.
  7. Add the kale and coconut milk and cook until the kale wilts.
  8. Serve topped with crumbled bacon.
Recipe by Autoimmune Wellness at http://autoimmunewellness.com/zuppa-toscana/