Mama’s Garden Zuppa Toscana

Recipe by Amanda Koren.

Mama’s Garden Zuppa Toscana

Serving Size:
1 Large Pot (Feeds 10 people with some leftovers)
Time:
1 hour 20 minutes
Difficulty:
Medium

Notes: Ingredients are estimated…Mama doesn’t measure.

Ingredients

  • 1 cup shredded zucchini
  • 4-5 carrots chopped
  • 7 potatoes chopped (4 cups yukon)
  • 2 medium onions chopped
  • 5-6 cloves garlic minced
  • 2 lbs ground pork seasoned with paprika, cumin, salt, pepper, garlic powder, basil, parsley, and chili powder
  • 1 lb bacon
  • 1 quart bone broth
  • 4 garden veggie bouillon cubes
  • 1-1 ½ tomato sauce (made with garden tomatoes, salt, pepper, basil)
  • 4 large red russian kale leaves
  • 2 tbsp butter
  • 5-6 cups heavy whipping cream
  • ⅓-½ cup organic whole wheat bread flour
  • 1-2 tsp freeze-dried & powdered garden hot peppers (aji cristal & aurora)
  • Water – to desired thickness for soup

Directions

  1. Cook bacon, then ground pork in the same pan & grease.
  2. Chop bacon up and refrigerate until later.
  3. Saute zucchini, carrots, onions, garlic.
  4. Add potatoes, sausage, and sauteed veggies to the slow cooker.
  5. Cover with bone broth and water.
  6. Add bouillon cubes and tomato sauce.
  7. Slow cook on high for 4 hrs.
  8. 30 minutes prior to serving, add kale.
  9. Heat butter and heavy whipping cream in a pan and add flour until thick.
  10. Add thickened cream to soup and hot peppers.
  11. Add any additional water to desired consistency and top with bacon.