The other day I was craving a bowl of Olive Garden’s Zuppa Toscana soup. Since their soup isn’t exactly gluten-free, I decided to make my own spin off inspired by the delicious dish.
Their soup contains a cream base – which probably includes flour. So I used whatever I could find in my pantry and loved the final product.
I always know that I’ve created something good when my husband says, “You need to make this again!”
It’s been a while since I shared a recipe. So… to my fellow culinary enthusiast, this one is a must try! Let us know if you like it.
Mara’s Tomato Zuppa (4-6 servings)
– 28 ounce can crushed tomato
– 40 ounces water
– 1-1/2 cup chopped kale
– 1/2 medium chopped onion
– 1 TBSP gluten-free flour (I used brown rice flour)
– 3/4 pound ground beef or chicken
– 2 cloves garlic
– 3 large diced yellow potato
– Salt & pepper to taste
Start by browning the meat in a fry pan or large soup pot. Season the meat. Add the onions and garlic, cook for 2-3 minutes. Drain and add gluten-free flour. Stir for another 1-2 minutes. Then add the rest of the ingredients – crushed tomato, water, kale, potato and seasoning. Simmer on low heat for 30-45 minutes. Taste and season as needed. Serve and enjoy.