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Zuppa Toscana
Zuppa Toscana

Before you jump to Zuppa Toscana recipe, you may want to read this short interesting healthy tips about Treats that give You Power.

We are all aware that having healthy foods can help us feel better inside our bodies. Increasing our consumption of well balanced meals while lowering the intake of unhealthy kinds plays a part in a more balanced feeling. Eating fresh vegetables helps you feel better than eating a portion of pizza. Sometimes it’s hard to find wholesome foods for snacks between meals. Shopping for snacks can be a struggle because you have so many options. Here are a few healthy snacks that you can use when you need a quick pick me up.

Yogurt is often a snack many individuals neglect. Occasionally people decide to eat yogurt over a healthy lunch which is not the best idea. You can’t beat yogurt any time it comes to a healthy snack though. It consists of a lot of calcium, protein, and B vitamins. Yogurt is very easy for the body to digest and, based on the type of culture made use of to make the yogurt youre eating, can also help normalize your digestive system. Yogurt mixes perfectly with nuts along with seeds. It’s an uncomplicated way to reduce sugar while still enjoying a tasty snack.

You will not have to look far to locate a wide variety of healthy snacks that can be easily prepared. When you make the decision to be healthy, it’s simple to find what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to zuppa toscana recipe. To make zuppa toscana you need 8 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to prepare Zuppa Toscana:
  1. Prepare 1/2 lb hot Italian sausage
  2. Use 8 oz minced bacon
  3. Prepare Medium white onion fined chopped
  4. Get 4 tbsp minced garlic
  5. Get 64 oz bold chicken stock
  6. Take 7 cups diced Idaho potatoes (that’s about 4 medium potatoes)
  7. Take 1 cup heavy cream
  8. Provide 2 cups packed chopped kale (tough stems removed)
Steps to make Zuppa Toscana:
  1. Start by searing sausage until no longer pink, remove and set aside. Add the bacon and cook until brown but not crispy and relive some of the bacon grease but leave at least 2 tbsp
  2. Add the onion the bacon along with garlic along with a few pinches of salt and some pepper and sauté until the mixture has cooked down quit a bit. This is why 4 tbsp of garlic is not too much because you are essentially roasting the garlic soft and bringing out more of the sweetness.
  3. Once the mixture has cooked down add in a couple tbsp of flour and cook the flour out. Add the chicken stock and bring to a boil. Add the potatoes and cook until fork tender.
  4. Add in the meat, cream and kale and cook until the kale has wilted, and serve.

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