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Light Zuppa Toscana Soup
Plato principal

Light Zuppa Toscana Soup

40 minPara 4Nutri-Score B€€
de @lowcarblove16 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

4 personas
  • Italian sausage (casing removed)Carne450 g
  • onion (diced)Frutas y verduras1 pieza
  • garlic (minced)Frutas y verduras3 piezas
  • chayote (peeled and diced)Frutas y verduras2 piezas
  • sun-dried tomatoes (chopped)Despensa40 g
  • Italian seasoning (1 tsp)Especias5 g
  • garlic powder (1 tsp)Especias3 g
  • onion powder (1 tsp)Especias3 g
  • chilli flakes (to taste)Especias2 g
  • salt (to taste)Especias3 g
  • black pepper (to taste)Especias2 g
  • bone brothDespensa1 litro
  • almond milk (unsweetened)Bebidas240 ml
  • kale (stems removed, chopped)Frutas y verduras150 g
  • parmesan cheese (freshly grated)Lácteos40 g

por ración

Nutrición

376kcal

Carbohidratos
11 g
Proteínas
24 g
Grasas
26 g
Adaptar utensilios

lo que usará

Utensilios

  • Olla
  • Sartén
  • Cucharón

paso a paso

Preparación

  1. Brown the sausage

    • Heat a pan and add the Italian sausage (or ground beef or turkey).
    • Let it brown, breaking it up as it cooks.
    Paso 1

  2. Add the aromatics

    • Add the onion and garlic to the browned meat.
    • Cook until softened and fragrant.
    Paso 2

  3. Add the vegetables and seasoning

    • Stir in the chayote and sun-dried tomatoes.
    • Season with Italian seasoning, garlic powder, onion powder, chilli flakes, salt and pepper.
    • Mix well.
    Paso 3

  4. Simmer the soup

    • Pour in the bone broth and bring to a simmer.
    • Add the almond milk and stir.
    Paso 4

  5. Add the kale and parmesan

    • Bring down to a simmer and add the kale.
    • Cook until the kale is tender.
    • Finish with fresh grated parmesan and serve.
    Paso 5
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