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Recipes - Zuppa Toscana

Recipe Name

Zuppa Toscana

Submitted by Guest
Recipe Description Delicious!
Quantity 16 Quantity Unit cups Servings  
Prep Time (minutes) 20 Cook Time (minutes) 45 Ready In (minutes) 65
 Recipe Nutrition ... build a NutritionPlan with our meal planner  Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amt. Measure Ingredient
6
Potato medium (2-1/4" to 3-1/4" dia)Potatoes, red, flesh and skin, baked
2
teaspoonsgarlic minced
1
medium (2-1/2" dia)Onion, chopped
1
tablespoonolive oil
2
bunchsKale -stalks removed and discarded, leaves thinly sl
12
teaspoonsFat free evaporated milk
2
links 4/lbItalian sausage, raw, pork
8
cupschicken broth or stock
Steps
Sequence Step
1cut potatoes into discs and boil until softened, I prefer to leave the skins on.
2While potatoes are boiling, in a skillet, cook the sausage over low heat, then set aside to cool. I prefer to try to get most of the grease off as possible at this point.
3minc the onion, and in a large kettle, combine olive oil, onion, and garlic. Cook over low heat until onion is transparent.
4Add broth to the large kettle.
5By now the potatoes should be soft. Drain them, and then add to the soup kettle.
6Add the sausage to the kettle.
7Rinse and chop kale into ''strips''. Add to the kettle.
8Add the fat free evaporated milk.






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