Zuppa Toscana

5 Ratings
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  • 3 1
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This creamy soup is packed with savory flavor from Italian sausage and bacon. But don't worry, we tucked in healthy ingredients too, like kale and white beans, for added nutrition and fiber to round out a healthy dinner or packable lunch.

Hilary Meyer
Source: EatingWell.com, September 2018

Gallery

Read the full recipe after the video.

Recipe Summary

total:
45 mins
active:
35 mins
Servings:
6

Nutrition Profile:

Nutrition Info
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Ingredients

Directions

  • Cook bacon in a large pot over medium heat until crispy, about 2 minutes. Remove to a plate with a slotted spoon; set aside. Add sausage to the pot and cook, breaking up any large chunks with a wooden spoon, until no longer pink, 2 to 3 minutes. Add onion and garlic and cook, stirring, until fragrant, 1 to 2 minutes. Add broth and potatoes, scraping up browned bits at the bottom of the pan. Bring to a boil. Cover and reduce heat to a gentle simmer. Cook until the potatoes are very tender, about 20 minutes. Stir in kale and beans. Cook, uncovered, stirring occasionally, until the kale is tender, about 5 minutes more. Stir in cream, lemon juice, salt and pepper. Crumble the bacon and sprinkle over each serving of soup.

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Tips

To make ahead: Refrigerate soup for up to 3 days. Reheat before serving.

Nutrition Facts

Serving Size:
1 1/3 cups
Per Serving:
326 calories; protein 14.5g; carbohydrates 34.6g; dietary fiber 4.9g; sugars 3.4g; fat 16.6g; saturated fat 7.6g; cholesterol 43.3mg; vitamin a iu 1369IU; vitamin c 24.2mg; folate 49.8mcg; calcium 71.7mg; iron 3.3mg; magnesium 64.1mg; potassium 858.6mg; sodium 579.9mg; thiamin 0.5mg.
Exchanges:

1 1/2 fat, 1 1/2 starch, 1 high-fat protein, 1/2 lean protein, 1/2 vegetable
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