In a past life, I used to think that a healthy/diet lunch would be to have soup and salad at Olive Garden. Now I know that that was not the best choice for me.
Salad with a scant amount of the light dressing (13 carbs)
2 bowls of Zuppa Toscana soup laden with starchy potatoes (30 carbs)
4 garlicky buttery breadsticks (100 carbs)
Yes, my lunch would constitute almost 5 days worth of carbs! The good thing is that the salad is not a bad choice if you leave off the croutons and eat the full fat dressing. The Zuppa Toscana can be modified to fit a lchf lifestyle and you can have Garlic Knots in place of the breadsticks. You can have a very similar meal without carb loading and throwing your body out of whack.
This Zuppa Toscana recipe is a winner. It has all the spicy flavor as the original but substitutes cauliflower for potatoes. I am not of the opinion that you can sub cauliflower for any carbohydrates in a recipe but it really does work in this soup. I really like the kale in my soup so I have also increased the amount from what is in the recipe.
This is a keto-fied copycat recipe of the Zuppa Toscana soup at Olive Garden.
- 3 oz pancetta, crispy
- 13 oz cauliflower
- 1/2 cup chopped onion
- 1 cup heavy cream
- 1 tsp crushed red chili pepper flakes
- 1/2 tsp xanthan gum
- 12 oz pork sausage, original
- 3 cloves garlic, pressed
- 3 cups kale
- 6 cups homemade chicken stock
- Fry pancetta in a medium skillet until crisp; drain fat, put on plate and let cool.
- In the same skillet cook the sausage and set aside ( I put it on the back burner).
- In a large soup/stew pan put cook onions until tender and clear.
- Add in garlic and cook for a minute.
- Add chicken stock, tore pancetta, sausage, and cauliflower. Cook for 15-20 minutes (until cauliflower is soft).
- Add heavy cream and kale (cut or torn to small pieces)
- Simmer for 5-10 minutes.
Calories 357 Fat 30 Protein 14 Carbs 8
Adapted from: Food.com