Low Fat Gluten and Corn-free Tuscany Soup
This soup is a perfect way to take advantage of the potato harvest. It can be prepared in either a crockpot or a dutch oven and tastes best when simmered for three hours. Spicy and thick, but not high in saturated fats like traditional Tuscany soup, this version is also gluten-free, corn-free, and also follows the additive-free Feingold diet.
Ingredients:
7 links of Amy’s Andouille Chicken Sausage
5-6 large baking potatoes
1 8oz container of gluten-free, all natural vegetable stock
1 small white onion
2 cloves of fresh garlic, peeled and minced
4 cups of water
fresh parsley to taste
salt to taste (about a teaspoon is good)
1 tablespoon of arrowroot starch
Directions:
Thaw out the sausage, cut each piece vertically and carefully remove and discard the skins. Place crumbled bits of sausage filling into a warm oiled skillet and brown for 10-15 minutes. While sausage is browning on medium heat, fill dutch oven or crock pot with water. Peel and dice the potatoes, onion, parsley, and garlic. Add to pot. Bring to a boil.
When sausage is browned, transfer it to the dutch oven or crockpot. Simmer the soup on medium to low heat for 3 hours. You can add arrowroot starch (first mix it with a little cold water to avoid clumping) before serving to thicken the soup if you’d like. If you don’t have any arrowroot starch you can just remove a small spoonful of the soup and blend it, then return it to the pot. This will thicken the soup just as nicely. Serves about 6 adult-sized portions.
