Zuppa Toscanna Soup
Prep: 5 mins
Cook: 3 hrs 25 mins
2 strips pasture-raised bacon 1 lb ground pork
1 t ground fennel
1 t minced garlic
½ t dried oregano
½ t dried basil
¼ t red pepper flakes
1 t sea salt
6 cups chicken bone broth
½ cup chopped white onion
3 cups cauliflower florets
1 cup coconut cream
3 cups chopped kale
Cut the bacon into 1-inch pieces. Cook in a cast iron pan over medium-high heat for 8 minutes or until cooked through, turning halfway. Use tongs to remove the bacon, and set aside.
Add the ground pork, fennel, garlic, oregano, basil, pepper flakes, and sea salt to the same pan with the bacon grease. Brown the pork for 8 minutes, using a spatula to break up into crumbles. Stir occasionally.
Drain the grease from the pan, and pour the pork mixture into a slow cooker.
Add the chicken bone broth, onions, and cauliflower florets to the slow cooker, and cook for 2–3 hours on a LOW setting.
Stir in the coconut cream, bacon, and kale.
Cover, and cook until the kale has wilted, about 10 minutes. Serve hot.