Low-Carb Zuppa Toscana

I was looking for a low-carb option of one of our favorite soups. The cauliflower soaks up the flavor and my hubby didn’t notice that it wasn’t potatoes!

Step: 1

Cook the Italian sausage in a large pot over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain off grease and transfer sausage to a plate.

Step: 2

Cook bacon to the same pot until crisp, 3 to 5 minutes. Remove and drain, leaving about 2 teaspoons of bacon grease in the pot. Add onion and garlic and cook until soft and translucent, about 5 minutes.

Step: 3

Return sausage and bacon back into the pot; stir in chicken broth, water, and bouillon cube. Season with pepper and simmer over low heat for 20 minutes. Stir in cauliflower and simmer until almost tender, about 5 minutes. Add kale and half-and-half; simmer until kale is wilted, about 5 minutes. Sprinkle with Parmesan cheese to serve.

Per Serving: 349 calories; protein 20.2g; carbohydrates 17.1g; fat 22.5g; cholesterol 57.8mg; sodium 2564.4mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing makes not fast cooking chunks of meat, raw fruit or beans in a tastefull water based . It’s similar to braising, but it does have a few notable differences. The raw animal vested is chopped into smaller pieces but of being processing menu whole , and the water based material all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for being a rib-sticking eating process that comfortable you up on a cold , winter day. It’s true ; a bowl of classic beef stew does have warming properties , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The more they come together make the greatest comfort food, no matter the weather.