Wednesday, February 6, 2013

Zuppa Toscana

Kale is in season and it is super yummy this time of year.

Unlike the summer months when it's tough, chewy, and slightly bitter.

Last night, I made one of our favorite Olive Garden soups ..... Zuppa Toscana.

I found a great recipe, slightly adjusted it to reduce the fat, and zippity-do-dah.

Tastes just like the soup at the restaurant, but more healthy, hearty and full of flavor.

Oh...the kale just melts in your mouth.

It's so delicious and so good for you too.

Enjoy!

Zuppa Toscana   *Printable Recipe*
adapted from allrecipes.com

3 Hot Turkey Italian Sausage links ( I use Honeysuckle White brand)
2 Tbsp olive oil
2 potatoes cut in 1/4-in slices
1/2 chopped onion
3 chopped garlic cloves
2 chicken boullion cubes (I use Knorr brand)
6 cups of water
1/3 cup fat-free half and half cream (I use Land O Lakes brand)
1 bunch of Kale, stems removed and shredded

Remove casing from sausage links.  In a large pot, saute sausage in 1 Tbsp olive oil until cooked.  Remove sausage from pot and set aside.  Add 1 Tbsp olive oil to pot, garlic, and onions.  Saute until tender.  Add water, boullion cubes, potato slices, and cooked sausage.  Cook on medium heat until potatoes are tender (approx 10-15 minutes).  Add kale and half & half cream.  Cook until kale is slightly tender.

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