I have been married to a wonderful Christian man since 1976. The Lord has blessed us with two daughters and two sons. I consider each day the Lord gives me on the earth yet another chance to serve Him.

Monday, October 14, 2013

Zuppa Toscana

WOW, this soup is pretty amazing.   The only suggestion I have for you is if you like your soup a little spicy use hot italian sausage, if you like it mild use mild italian sausage.  Keep in mind that you always want to use a good italian sausage, it will make or break a soup.

(serves 6)

*4-6 slices of a good quality bacon (optional)
*1 pound of a good quality hot or mild Italian sausage
*1 large onion, chopped
*3 garlic cloves, minced
*3 large russet potatoes, chopped small
*2-3 cups kale, viens removed and cut thin
*6 cups chicken broth
*1/2 teaspoon pepper
*1 teaspoon salt
*2 cups kale
*1 cup heavy cream

~Cook bacon in a stock pot, until done.
~Remove, cool, crumble and set aside.
~Remove casing from sausage and cut into small pieces.
~Brown sausage in stock pot.
~When sausage in close to being done, add onions & garlic.
~Once the onions are translucent, add chicken broth.
~Add poatoes, salt & pepper.
~Cook until potatoes are almost done.
~Add bacon.
~Simmer for 15 minutes.
~Use immersible blender (or blender) and mash some of the potatoes (optional)
~Add Kale & cream.
~Simmer for another 15 minutes.

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