Free Online Recipes
|

Sign Up login
 
 

Zuppa Toscana with Roasted Cauliflower Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
Email This Recipe
 

 

 



     Zuppa Toscana with Roasted Cauliflower

Category   Salads - Soups - Sidedishes
Sub Category   Low-carb
Servings   6
Wine/Beverage
Recommendations
  Coconut Rioobos Tea, Red Wine, Raspberry Lemonade

Ingredients
1 1/2 Cups Onion
1/2 lb Bacon (sugar free)
1 lb sausage (Jimmy Dean Spicy works nice)
2 quarts water
3-4 garlic gloves minced
2 chicken bouillon cubes
4 cups kale
3-4 Cups cauliflower (cut up in small pieces)
1 1/2 cups heavy cream
 

Instructions
1. Fry bacon in a medium/large size skillet; drain fat, put on plate and let cool. 2. In the same skillet cook the sausage and set aside. I put it on the back burner. 3. In a large soup/stew pan cook onions until tender and clear. 4. Add in garlic and cook for a minute. 5. Add water and chicken boullion cubes. 6. Start to tear the bacon into bite size pieces and add to the pot. 7. Add sausage. 8. Add cauliflower. 9. Cook for 15 minutes until cauliflower is soft. 10. Add heavy cream. 11. Add kale and tear into bite size pieces. 12. Simmer for 5-10 minutes.
The original Zuppa Toscana is 220 Calories, 15 grams of fat, and 15 grams of carbs per serving. So I found this version and it is about 64 Calories, 1.5 grams of carbs, and 3 grams of fat per serving.


Originally Submitted
5/16/2017





0 Out of 5 from 0 reviews

You can add this Zuppa Toscana with Roasted Cauliflower recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright 2002 - 2018 DesktopCookbook. All rights reserved.
Owned and Operated by
Integrated Sales Resources, LLC.