Sunday, November 1, 2009

Zuppa Toscana Soup

1 lb. mild Italian sausage
1/2 lb. smoked bacon - chopped (can be omitted, but I don't)
1 qt. water
3 cans chicken broth (regular sized cans)
4 lg. russet potatoes - cubed
2 garlic cloves - crushed
1 med. onion - chopped
2 cups chopped kale OR Swiss chard, stems removed and chopped into very small pieces
1 cup heavy whipping cream
salt and pepper - to taste

-In a skillet over medium-high heat, brown sausage, breaking into small pieces as you fry it; drain, set aside.
-In a skillet over medium-high heat, brown bacon; drain, set aside.
-Place water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender.
-Add sausage and bacon to pot; simmer for 10 minutes.
-Add kale and cream to pot; season with salt and pepper; heat through.


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