RSS 2.0Low Fat Gluten and Corn-free Tuscany Soup
Thursday, September 20th, 2007 by Caryn Talty
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. (more…)
