Low Iodine Whole30 Zuppa Toscana

Total time55 min

Prep time15 min

Cook time40 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

1 lb ground pork
1 tsp fennel seeds
1 tsp smoked paprika
½ tsp red pepper flakes
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
Morton Salt - 26 oz Kroger Salt, Non-Iodized Brookshire's Table Salt, Non-Iodized Morton Salt, Non-iodized Great Value Plain Salt, 26 oz
See all
¼ tsp black pepper
1 tbsp olive oil
1 medium yellow onion, diced
4 cloves garlic, minced
1 ½ lb yukon gold potatoes, cut into ½-inch slices
4 cups chicken broth
1 can (13.5 oz) full-fat coconut milk
4 cups curly kale, stems removed and leaves roughly chopped
salt and pepper, to taste

Instructions

1
In a small bowl, combine the fennel seeds, smoked paprika, red pepper flakes, garlic powder, onion powder, salt, and black pepper. Add the ground pork and mix until the spices are evenly distributed throughout the meat.
2
Heat the olive oil in a large pot or Dutch oven over medium-high heat until shimmering. Add the seasoned pork and cook, breaking it into small crumbles with a wooden spoon, for 6–8 minutes until browned throughout with no pink remaining and an internal temperature of 160°F (71°C). Transfer the cooked pork to a plate and set aside, leaving any rendered fat in the pot.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!