Gluten Free Zuppa Toscana

• Meat

  • 4 slices Bacon
  • 1 lb Italian sausages, mild or spicy

• Produce

  • 2 tbsp Garlic
  • 1/2 bunch Kale
  • 1 Onion
  • 10 Potatoes, very small

• Canned Goods

  • 1 cup Coconut milk

• Baking & Spices

  • 1 Salt and pepper

• Dairy

  • 1 Parmesan cheese to serve

• Other

  • 4 cups (1 litre chicken stock

Found on noshtastic.com

Description

Ingredients

• 1 pound Italian sausages (about 5) mild or spicy
• 10 very small potatoes, halved or quartered
• 1 onion, finely sliced
• 2 tablespoons garlic, minced
• 4 cups (1 litre) chicken stock
• ½ bunch kale, stems removed
• 1 cup coconut milk, canned full fat (or whipped cream)
• salt and pepper
• 4 slices bacon, cooked crispy to serve (optional)
• parmesan cheese to serve (optional)

Directions

• Brown sausage links in a sauté pan.
• Cut links in half lengthwise, then cut slices.
• Place sausage, chicken broth, garlic, potatoes and onion in slow cooker. Add just enough water to cover the vegetables and meat.
• Cook on high 3-4 hours (low 5-6 hours) until potatoes are soft.
• Add coconut milk or cream and and kale to the crock pot, stir.
• Cook on high 30 minutes or until broth thickens slightly.
• Add salt, pepper to taste.
• Top with bacon and cheese immediately before serving.