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Zuppa Toscana with Roasted Cauliflower Recipe


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     Zuppa Toscana with Roasted Cauliflower

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

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

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.

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