Creamy Zuppa Toscana with Bacon - Urban Meadow

Creamy Zuppa Toscana with Bacon - Urban Meadow

Prep Time

10 minutes

Cook Time

30 minutes

Total Time

40 minutes

Yields

4

Directions

  1. In a large pot, cook chopped bacon over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot
  2. Add chopped onion and garlic to the pot and sauté until softened, about 3-4 minutes
  3. Add diced potatoes and vegetable broth to the pot. Bring to a boil, then reduce heat and simmer for 20 minutes, or until potatoes are tender
  4. Stir in the cream and chopped kale. Cook for another 5 minutes until kale is tender. Season with salt, pepper, and crushed red pepper flakes
  5. Ladle soup into bowls, top with crispy bacon, and serve hot. Enjoy!

Ingredients

  • 4 ea slices Urban Meadow Sliced bacon, chopped
  • 4 ea medium russet potatoes, peeled and diced
  • 1 ea small onion, chopped
  • 3 ea cloves garlic, minced
  • 4 cups ea vegetable or chicken broth
  • 1 cup ea Urban Meadow heavy cream
  • 2 cups ea chopped kale
  • Urban Meadow salt and pepper, ea to taste
  • Crushed red pepper flakes, ea for garnish (optional)