Zuppa Toscana | GF/DF/SF

Name: Zuppa Toscana | GF/DF/SF
Ingredients: 2 slices bacon, roughly chopped; 1 cup minced yellow onion (about ½ medium onion); 4 garlic cloves, minced; ½ teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 pound hot Italian pork sausage (if you buy it in links, remove from the casings); 2 tablespoons arrowroot flour; 4 cups (32 ounces) low-sodium chicken broth; 1 teaspoon Italian seasoning; 4 cups chopped deribbed lacinato kale (about 1 bunch); 2 cups peeled and cubed (½-inch) russet potatoes (about 1 large potato); 1 cup dairy-free creamer (sub heavy cream if not dairy-free); 1 tablespoon nutritional yeast (sub ¼ cup grated Parmesan cheese if not dairy-free); 2 tablespoons freshly squeezed lemon juice (about 1 lemon); 2 tablespoons chopped fresh parsley, optional for garnish

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Ingredients

2 slices bacon, roughly chopped
1 cup minced yellow onion (about ½ medium onion)
4 garlic cloves, minced
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 pound hot Italian pork sausage (if you buy it in links, remove from the casings)
2 tablespoons arrowroot flour
4 cups (32 ounces) low-sodium chicken broth
1 teaspoon Italian seasoning
4 cups chopped deribbed lacinato kale (about 1 bunch)
2 cups peeled and cubed (½-inch) russet potatoes (about 1 large potato)
1 cup dairy-free creamer (sub heavy cream if not dairy-free)
1 tablespoon nutritional yeast (sub ¼ cup grated Parmesan cheese if not dairy-free)
2 tablespoons freshly squeezed lemon juice (about 1 lemon)
2 tablespoons chopped fresh parsley, optional for garnish