Zuppa Toscana Soup


7 slices uncooked bacon, cut into 1" pieces

1 Lb. Italian sausage

1 yellow onion, diced small

6 garlic cloves, finely minced

2 stalks celery, diced

4 large Russet potatoes, peeled and sliced into 1" cubes

one 15.5 Oz. cannellini beans, drained and rinsed

1/2 teaspoon sea salt, optional

1 teaspoon pepper, or to taste

2 bay leaves

1 teaspoon oregano, finely minced)

1 teaspoon thyme, finely minced)

6 cups low sodium chicken stock

6 cups kale, ribs removed and chopped, bite size

1 cup heavy cream (cream or 1/2 & 1/2 )

Parmesan cheese, to taste for garnishing (freshly grated is best)

In a large dutch oven pan ( 7 quarts), fry bacon, then remove and set aside in a separate bowl.

Remove and save 1 tablespoon and set aside for another use.

Use the bacon drippings to cook sausage, crumbling it as it cooks.

Add onion, garlic, celery and cook for 3 minutes or until vegetables are beginning to soften.

Put bacon back in the pan and add potatoes, beans, salt, pepper, bay leaves, oregano, thyme and chicken stock.

Bring to a medium boil over medium heat uncovered for 30 minutes until potatoes are fork tender and just barely beginning to break apart.

Reduce heat to low, remove bay leaves, add kale and cook for an additional 3 to 5 minutes, or just until wilted.

Turn off the heat, add the cream and stir to combine. Enjoy!
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