"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Olive Garden Zuppa Toscana Soup Recipe

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This recipe for Olive Garden Zuppa Toscana Soup, by , is from The DeRyke Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jana Ingles
Added: Sunday, April 13, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. ground Italian Sausage (browned and drained)
3-4 large russet potatoes, quartered and diced into large chunks
1 large onion, chopped
2 cloves minced garlic
2 cups Kale, chopped
2-3 C. chicken broth (or water and bullion)
1 quart water
1 C. milk and potato flakes to thicken (or 1 C. heavy cream)

Directions:
Directions:
Place onion, potatoes, broth, water, and garlic in pot and cook until potatoes are done. Add sausage, salt and pepper to taste, and simmer 10 more minutes. Slowly add potato flakes, to desired thickness. Turn heat to low and add kale and cream or milk. Heat through and serve.

 

 

 

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