How to Make Zuppa Toscana with Cauliflower and Kale
This classic Italian soup is traditionally made with leafy greens, white beans, and potatoes in a savory broth with a little bit of spice. To make a low carb version, we replaced the white beans and potatoes with fresh cauliflower. Greek yogurt adds creaminess to the broth, and chicken adds extra protein. Add a side of Cauliflower Garlic “Bread” Sticks for a satisfying low carb meal.
10 min prep time
30 min cook time
6servings
2 cups
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Step-By-Step Instructions:
- In a Dutch oven, heat half of the oil over medium heat. Add the ground chicken and cook until browned.
- Remove the chicken from the dutch oven and set aside in a bowl or plate. Add the rest of the oil to the dutch oven, then add the onions and garlic. Sautee until browned, about 2 minutes.
- Add the beef broth, cauliflower and herbs and spices. Cover and cook on medium heat for about 10 minutes, or until the cauliflower is tender.
- Add the kale and the cooked chicken. Stir and cook uncovered for about 3 minutes, or until the kale wilts.
- Remove from heat and stir in the Greek yogurt. Serve with a sprinkle of parmesan cheese on top.
Nutrition facts
6 Servings
-
Serving Size
2 cups
-
Amount per serving
Calories
170
- % Daily value*
-
Total Fat
9g
12%-
Saturated Fat
2.1g
11% -
Trans Fats
0g
-
Saturated Fat
-
Cholesterol
60mg
20% -
Sodium
170mg
7% -
Total Carbohydrate
6g
2%-
Dietary Fiber
2g
7% -
Total Sugars
2g
-
Added Sugars
0g
0%
-
Dietary Fiber
-
Protein
18g
-
Potassium
700mg
15%
Ingredients
avocado oil (divided use)
1 tbsp
ground chicken
1 lbs
crushed red pepper flakes
1/2 tsp
low sodium beef broth
5 cup
onion(s) (diced)
1 small
garlic (minced)
2 clove
head cauliflower (cut into florets)
1/2 head (or 3 cups florets)
chopped kale
2 cup
paprika
1/4 tsp
black pepper
1/4 tsp
fennel seeds
1/2 tsp
dried parsley
1 tsp
dried oregano
2 tsp
dried basil
1 tsp
Plain Nonfat Greek yogurt
1/2 cup
grated parmesan cheese
1 tbsp (1/2 tsp per serving)