RECIPE
Warm up on those chilly
spring nights with this
delicious dish. The secret
ingredient: okra! This little
veggie really packs a punch
offering fiber, vitamins and
minerals.
INGREDIENTS
2 lbs. Spicy Italian Sausage
6 slices Bacon (Cooked and Crumbled)
1 large Onion
2 tablespoons Grass-Fed Butter
2 quarts Chicken Broth
1/2 cup Heavy Cream
2 (16oz) bags Frozen Cauliflower Florets
2 cups Frozen Okra (Diced)
6 cups Fresh Kale or Spinach
1 3/4 tsp Pink Himalayan or Sea Salt
1/4 tsp Black Pepper
1/2 tsp Onion Powder
1/4 tsp Garlic Powder
1/2 tsp Red Pepper Flakes
HEALTHIFIED)
ZUPPA
TOSCANA
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07
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DIRECTIONS
1. Brown sausage with onion and butter in
large soup pot. Once sausage is cooked,
transfer the meat and veggies to bowl and set
aside.
2. Pour broth and cream into pot. Add
cauliflower and okra, cover the pot, turn heat
to high, bring to quick boil. Turn heat down
and simmer veggies until tender (a few
minutes).
3. Use slotted spoon to transfer half the
veggies to a blender. Add 1 cup of the broth
and blend until smooth. Return puree to pot
and stir to incorporate.
4. Return sausage and veggies to pot. Add
kale, seasonings, and bacon crumbles.
Simmer for 15 minutes.