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"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Zupa Tucana Soup Recipe

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This recipe for Zupa Tucana Soup is from The Snyder Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 Bunch of KALE
1 ONION
1 LB Bacon
1 LB Hot and Zesty SAUSAGE
2 Stalks of CELERY
3-4 RUSSET POTATO
MILK
SALT AND PEPPER TO TASTE
Grated Parmesan Cheese
Directions:
Directions:
RINSE KALE and remove and save the spine. Tear the leaf of kale into bite size pieces.
Chop the ONION, CELERY AND THE SPINES FROM THE KALE, then set aside.

CUT THE BACON IN BITE SIZE PIECES.

WASH POTATOES--Leaving the peelings on, cut potato in half then slice thinly.

In a heavy bottom pot cook sausage and bacon together until done. Add the chopped Kale spines, Onion and Celery cooking till tender.

Add potato to meat mixture and sweat potato then add enough water to just cover potato. Cook potato until tender being careful not to boil dry.

Add enough milk to your desired soup consistency. Salt and pepper to taste. Add torn KALE leaf and cook about 10 min longer or until kale leafs are tender.

Serve HOT with Grated Parmesan Cheese on top.
Preparation Time:
Preparation Time:
45 min.
Personal Notes:
Personal Notes:
This is a soup I tried to copy from "The Olive Garden". Modify the soup for your crowd by adjusting the potato and milk for crowd. This is a GREAT soup to serve with Italian Bread. ENJOY!

 

 

 

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