Vegan Whole30 Zuppa Toscana
About FigFig 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
Chef's tipUse a plant-based ground product and cook according to package directions; add oil only if needed. - 1 tsp fennel seeds
- 1 tsp smoked paprika
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ tsp salt
- 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
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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!