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"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

Zuppa Toscana Recipe

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This recipe for Zuppa Toscana is from The Family Jewel's, 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 lb. ground italian sausage
1½ tsp. crushed red pepper (red pepper flakes)
1 large onion, diced
4 T. bacon pieces
2 tsp. garlic puree
10 c. water
5 cubes chicken bouillon
1 c. heavy cream
3 large russet potatoes, sliced
¼ bunch kale
Directions:
Directions:
Saute sausage; drain and rinse to remove excess fat. Set aside. In same large pot, over low-medium heat, saute bacon, onion, garlic and red pepper flakes until onions are soft and bacon is cooked. Add potatoes and simmer until tender. Add cream and heat thoroughly. Add sausage and kale and heat thoroughly.

 

 

 

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