Zuppa Toscana
Description
A great recipe (the idea originating from The Olive Garden!) from Pinch of Yum for a really wonderful cozy soup. Make sure you use your favorite sausage, and my only other change was to add a can of cannellini beans – enjoy!
Ingredients
a splash of olive oil
1 lb/454 g mild Italian sausage, casings removed – I used a sweet pork sausage called Longannissa from Spragg’s
1 onion, finely diced AND 3 cloves of garlic, finely minced
2 good-sized russet potatoes, peeled and cubed – 3 to 4 cups
6 c. good chicken broth – I used half bone broth
1 can (398 mL) cannellini beans, rinsed and drained
2–3 c. finely chopped fresh kale (no stems)
3/4 c. heavy cream
Serving Ideas – freshly grated Parmesan and crusty bread
Instructions
Heat up a bit of oil in a large soup pot over medium-high heat and saute the sausage, continuously breaking it up, until it’s cooked through and there are a lot of lovely browned bits visible. Add in the onion and garlic and stir to coat well and then cook for a few minutes until the onion has softened.
Stir in the potatoes, broth and beans and bring the soup to a boil. Once boiling, reduce to a simmer and leave it to cook until the potatoes are just tender. Slowly push/stir in the kale, it will reduce in size once it’s wilted, then pour in the cream. Leave the soup to bubble for a few extra minutes to make sure all of the ingredients are warmed through. Taste for seasonings (but the sausage should have added enough flavor if you’ve picked a good one), and then ladle into bowls and garnish with a good sprinkling of fresh Parmesan and fresh bread for dunking.
