Zuppa Toscana

[short blurb]

• ⏲️ Prep time: [time]
• 🍳 Cook time: [time]
• 🍽️ Servings: [amount]

Ingredients

• Bacon 8 oz., chopped
• Sweet Onion 1, diced
• Garlic cloves 4, minced
• Italian sausage 1 lb.
• Chicken broth 6 c
• Russet potatoes 2 1/2 lbs., cut in 1-inch cubes
• Salt 1/2 tsp.
• Red pepper flakes 1/2 tsp.
• Pepper 1/4 tsp.
• Cashews 2/3 c
• Almond milk 2/3 c
• Kale 1 bunch
• Parsely to taste

Directions

1. Pour the cashews into a bowl with warm water, and let them soak for an hour. Drain, then blend them with the almond milk until smooth.
2. Sauté the bacon in a pressure cooker (without the lid) until crispy. Remove the bacon, then sauté the onion and garlic in the leftover bacon fat. Add the sausage and cook.
3. Drain the fat if needed. Pour in the chicken broth, scraping the bottom of the pan. Add in the potatoes, salt, pepper, and red pepper flakes. Bring to a boil under medium heat, then cook under high pressure (with lid) for 10 minutes, slow release.
4. Stir in the kale, cashews cream, parsley, & bacon.
5. Enjoy!

Take care,

meals4friends