Thursday, October 1, 2009

Zuppa Toscana

An Olive garden favorite. You can puree or mash the beans if you want to make a thicker soup or hide the beans.

2 links italian sausage (I prefer hot, if you don't like spicy use sweet)
3 c. chicken broth or stock
1/2 c. heavy cream
2 - 3 medium potatoes, sliced about 1/4' thick
1 bunch kale, washed, stems removed and chopped
1 can white beans
Salt to taste
Red Pepper to taste (optional)

Remove casings from sausage, crumble and saute until cooked. Add remaining ingredients and simmer until the potatoes and kale are cooked taking care not to let the soup come to a full rolling boil.

For an aditional Italian treat, serve with Italian sodas

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