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  Blog by Harry Mossman

Zuppa Toscana, Cauliflower Kale Soup

Loosely based on the Olive Garden's Zuppa Toscana. I have never had it but there are recipes online. Hits the spot on cold rainy nights. The recipe has heavy cream. If you don't do dairy, I would suggest pureeing the cauliflower for creaminess. I would not use coconut milk. But almond might work. Probably not. The ingredient list is sort of vague. Pretend you are Rachel Ray.



  1. In soup pot, saute ground meat, in olive oil if necessary.
  2. Add olive oil and the next six ingredients. Saute.
  3. Add broth and beans, and heat.
  4. Add kale, lower heat some.
  5. Cook kale. Not too much.
  6. Add heavy cream.
  7. Heat gently until warm through.
  8. Serve with a sprinkle of Parmesan cheese if you like.