Zuppa Toscana

I made this last Sunday for my friend Kendall’s birthday. She loves kale haha, so we decided this soup would perfect way to end our lazy Sunday. Besides, ever since my Whole Foods Cooking Class I have been wanting to cook kale. I have also been craving soups lately, maybe it’s because the weather is turning cooler. What I love about this recipe is that it has a little cream to give the soup that heartiness but it’s not nearly as heavy as a chowder or chili. Plus, the kale packs tons of good for you vitamins.

20111117-101908.jpg

You’ll need:

2 cans of chicken broth
1 cup of heavy cream
1 large white onion
3 large cloves of garlic
2 cups chopped fresh kale
1lb spicy sausage (can use Italian instead to lighten the spiciness)
2 large russet potatoes
2 teaspoons crushed red pepper

20111117-101923.jpg

Chop the onion and mince the garlic. Set aside.

20111117-101937.jpg

Peel the potatoes and rinse any dirt off.

20111117-101946.jpg

Dice the potatoes into bite size pieces. About an inch cubed.

20111117-102003.jpg

Wash the kale. Now it’s time to show y’all what I learned at my Whole Foods Cooking Class. Fold the kale leaf in half so that the rib or spine is on one edge.

20111117-102109.jpg

Now slice the rib off. Once the rib gets pretty thin towards the top of the leaf, you can leave that part.

Since kale is a hearty green, it’s can be cooked down in a soup like this without falling apart like say, spinach.

20111117-102120.jpg

Chop the kale.

20111117-102136.jpg

Brown the sausage for 5-7 minutes. Then add the onions and continue cooking for another 5 minutes.

20111117-102148.jpg

Now, add the garlic and red pepper. Stir in for about 1 minute.

20111117-102201.jpg

Meanwhile, bring potatoes, kale, 2 cans of chicken broth and 2 cans of water to a boil.

20111117-102208.jpg

Once boiling, add sausage, onions, garlic and red pepper.

20111117-102237.jpg

Mix all together and bring back to a boil.

20111117-102245.jpg

Reduce to medium heat, cover and cook for 20min.

If you’re like me and don’t have a bunch of fancy kitchenware, then put a pan over your pot to cover.

20111117-102306.jpg

After 20min, add 1 cup of heavy cream. That blur on the picture is me pouring the cream in.

20111117-102322.jpg
Stir and serve. It’s delicious and quite a fragrant soup. This will make about 8-10 servings.

Advertisements
Comments
3 Responses to “Zuppa Toscana”
  1. deborah says:

    I’ve made this delicious soup with spinach since my family doesn’t like kale.

Trackbacks
Check out what others are saying...
  1. […] and pat dry your kale. Remember to remove the ribs. If you need a reminder on how to do this click here. Scroll down and there’s a demo. Then slice the kale into smaller […]



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

  • Enter your email address to follow this blog and receive notifications of new posts by email.

    Join 30 other followers

%d bloggers like this: