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ZUPPA TOSCANA SOUP Recipe

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This recipe for ZUPPA TOSCANA SOUP, by , is from The Standley Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Pat Simmons
Added: Friday, June 12, 2009

Category:
Category:

Ingredients:  
Ingredients:  
4 c. water
2 medium potatoes
1 slice bacon (diced)
3/4 c. onion (diced)
1 1/4 tsp. garlic (minced)
2 Tbsp. chicken broth
2 c. cavallo greens or kale
3/4 lb. spicy Italian sausages (3 links)
1/3 c. whipping cream

Directions:
Directions:
Bake sausages on a baking sheet for 25 minutes at 325. Cool and cut in half lengthwise and then cut on an angle into 1/2" slices. You should have 1 1/2 c. of sausage. Set aside. In a 4 qt. pot over medium heat, saute bacon until limp. Add onion and cook until onions are translucent. Add garlic and cook 1 minute more. Cut the potatoes lengthwise in half and slice into 1/4 inch slices. Add the potatoes to the onions along with the chicken broth and water. Note: Sometimes I use canned broth for half the water. Bring to a boil and simmer 15 minutes. Cut the kale and remove any tough stems. Cut into very thin strips. Add the greens and sausage to the soup and simmer 5 minutes more. Stir in cream, season to taste with salt and pepper.
Note: Sometimes I use ground Italian sausage instead. This recipe is from Olive Garden Restaurant.

 

 

 

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