Name: Slow Cooker Zuppa Toscana
Prep time: 5 min
Cook time: 205 min
Total time: 210 min
Ingredients: 2 strips 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 salt; 6 cups chicken bone broth; ½ cup white onion (chopped); 3 cups cauliflower florets; 1 cup coconut cream; 3 cups kale (chopped)

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Slow Cooker Zuppa Toscana

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Prep Time 5

Cook Time 3 25

Total Time 3 30

Servings

Calories 371 kcal

Ingredients

2 strips 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 salt
6 cups chicken bone broth
½ cup white onion chopped
3 cups cauliflower florets
1 cup coconut cream
3 cups kale chopped

Instructions

Cut the bacon into 1-inch pieces. Cook the bacon in a cast iron pan over medium-high heat for 8 minutes or until cooked through, turning halfway through. 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 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 the slow cooker. Add the chicken bone broth, onions, and cauliflower florets to the slow cooker, and cook for 2 to 3 hours on the low setting.
Stir in the coconut cream, bacon, and kale. Cover and cook until the kale has wilted, about 10 minutes. Serve hot.