Zuppa Toscana

Uncommon tools

• Dutch oven or large pot
• Slotted spoon

Directions

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1. Heat a large pot or Dutch oven over medium heat. Add 2 slices bacon and cook, stirring occasionally, until just crispy, 4 to 6 minutes. Using a slotted spoon, transfer the cooked bacon to a plate lined with paper towels and set aside, reserving the bacon fat in the pot.
2. Add the following to the pot and cook, breaking up the meat with a wooden spoon, until cooked through and no longer pink, 4 to 5 minutes:

   • 1 cup minced yellow onion
   • 4 garlic cloves
   • 1/2 teaspoon kosher salt
   • 1/2 teaspoon freshly ground black pepper
   • 1 pound hot Italian pork sausage
3. Add 2 tablespoons arrowroot flour and stir until well incorporated into the meat mixture.
4. While stirring, slowly pour in 4 cups low-sodium chicken broth. Bring the soup to a boil, then reduce the heat to a simmer.
5. Add the following, cover, and cook until the potatoes are tender, 10 to 15 minutes:

   • 1 teaspoon Italian seasoning
   • 4 cups chopped deribbed lacinato kale
   • 2 cups peeled and cubed russet potatoes
6. Uncover and stir in 1 cup dairy-free creamer and 1 tablespoon nutritional yeast. Simmer for 5 minutes to let the flavors meld with the creamer. Stir in 2 tablespoons freshly squeezed lemon juice.
7. Serve in bowls topped with the cooked bacon bits and garnish with 2 tablespoons chopped fresh parsley, if desired.

Kitchen notes