Recipe by
Christy Brissette, MS, RD
Photo by
Renée Comet
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 minprep time
30 mincook time
6servings
2 cups
Print Recipe >
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.
Creating a free account allows you full access to personalized meal planning and grocery list creation features, plus our monthly e-newsletter with the latest nutrition news.
Reviews & Ratings