TUSCAN POTATO, KALE, AND SAUSAGE SOUP
Modified from
The Everything Gluten Free Slow Cooker Cookbook
1 Tbsp.
olive oil
4 slices
bacon, diced
1 lb
sausage, cut into bite-sized pieces
1 medium
onion, chopped
2 cloves
garlic, minced
3 Tbsp.
white wine
2 large
russet potatoes, peeled and diced
4 cups
gluten free chicken broth
1/8 tsp. red
pepper flakes
½ tsp. salt
½ tsp.
ground black pepper
2 cups fresh
kale, chopped (may use spinach)
1 cup
coconut milk
1. In a large skillet heat oil and cook bacon and
sausage until crisp – about 5 minutes.
Remove bacon and sausage and ad to a greased 4 quart slow cooker.
2. Saute onion and garlic in the bacon
fat until softened, 3-5 minutes.
3. Deglaze the pan with wine. Scrape the pan to remove all bits of
vegetables and meat. Add all of the pan
contents to the slow cooker.
4. Add potatoes, chicken broth, pepper
flakes, salt, and pepper. Cover and cook
on high for 4 hours or low for 8 hours, until potatoes are very tender.
5. An hour before serving, stir in the
kale and the coconut milk. Continue to
cook for an hour until kale has softened.
Linked to: Gluten Free Fridays #28;
Linked to: Gluten Free Fridays #28;
