Ingredients:

• 1 pound ground pork (or turkey)
• 4 cups chopped kale (remove tough stems)
• 4 cups diced potatoes (Yukon gold or red potatoes are low FODMAP)
• 1 cup diced leek leaves (green part only)
• 4 cups low FODMAP chicken or vegetable broth
• 1 cup lactose-free or almond milk
• 2 tablespoons garlic-infused olive oil
• 1 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to taste)
• Salt and pepper, to taste
• Chopped chives (green part only), for garnish

Instructions:

1. In a large pot, heat the garlic-infused olive oil over medium heat.
2. Add the diced leek leaves and sauté for a few minutes until they begin to soften.
3. Add the ground pork to the pot and cook until browned and cooked through. Break up the meat into smaller pieces as it cooks.
4. Pour in the low FODMAP chicken or vegetable broth. Add the diced potatoes, dried thyme, red pepper flakes, salt, and pepper. Stir to combine.
5. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 15-20 minutes, or until the potatoes are tender.
6. Stir in the chopped kale and let it wilt in the soup.
7. Pour in the lactose-free or almond milk and heat the soup gently, but do not let it boil.
8. Taste the soup and adjust the seasoning with more salt and pepper if needed.
9. Serve the Zuppa Toscana hot, garnished with chopped chives.