"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 is from The Ware 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!



6-8 slices Bacon
1 lb Italian sausage
3 Garlic cloves
3 c. Kale or swiss chard
1 onion, large
3 Russet potatoes chunked, large
t. red pepper flakes
1 c. heavy whipping cream
2 c. water
2 boxes (32 oz ea) chicken broth
salt and pepper to taste

Saute Italian sausage and crushed red pepper in pot. Drain excess fat, set aside.
In the same pan, saute bacon. When about half way cooked add the onions and garlic. Saute for approximately 15 mins. or until the onions are soft.
Add the chicken stock and water. Bring to a boil.
Add potatoes and cook until soft, about 15-20 minutes.
Add heavy cream and the cooked sausage and cook until heated through. Add salt and pepper to taste
Add kale just before serving.

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