Zuppa Toscana

Zuppa Toscana | Autoimmune-Paleo.com

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.

Zuppa Toscana | Autoimmune-Paleo.com
4.5 from 2 reviews
Zuppa Toscana
 
Prep time
Cook time
Total time
 
Author:
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.

 

About Christina Feindel

Christina Feindel came to the AIP after she was diagnosed with Hashimoto's, Celiac, and Interstitial Cystitis in her early twenties after more than a decade of declining health. As her degenerative and debilitating symptoms began disappearing, Christina began sharing recipes and experiences at A Clean Plate and is now the author of several healthy e-books. Christina believes that good, healthy food should be accessible and appealing to anyone on any budget, with any amount of time, and with the bare minimum of ingredients. She also believes that any illness can be improved or even eliminated by starting with a clean plate. You can find her on Facebook, Instagram, Pinterest, and Twitter.

5 comments

  • Kate says

    What a yummy recipe! I will be trying this one soon. And a word for folks who can’t find celeriac (or celery root) locally – grow some! I start mine from seed and it’s very easy. Just plant in a larger tub; the first year you can use the stalks (cooked), which are basically short strong-flavored celery. Just don’t eat them all, leave most for the plant to gain nutrition and grow that bulb the 2nd year. If you start some seeds every year, you will always have a crop coming, and as it’s a root veggie, it can stay in the soil until you are ready to eat it. It’s also wonderful shredded with oil & vinegar as a summer slaw. Some of these less-common veggies are the easiest to grow. If you really need a substitute, I think it might be turnip, if cooked in the bacon fat – I love turnips, they have such a great flavor. You can do lots of things with them, and they should be easy to find in most markets. It would blend beautifully with the beef and kale flavors, as well.

  • pretty hole collective says

    Made this tonight. Yum! I only used 3 strips of bacon & I did add a pinch of fresh ginger and turmeric each, plus a teaspoon sea salt & garden fresh rosemary to punch up flavor. My lunches for the week! Thanks for the recipe.

  • Dana says

    I love this! I have never found celeriac when I have wanted to make this recipe, so I have used white sweet potato. Sometimes I can’t find those, either, so I’ve used regular sweet potato.

    • Mickey Trescott says

      Dana,
      Thanks for sharing your variation! I’m sure it was delicious 🙂

  • Rachel B says

    I’m not a huge fan of the coconut flavor. Is there something I could substitute for the coconut milk?

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