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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

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Ingredients
Amt.	Measure	Ingredient



6	Potato medium (2-1/4" to 3-1/4" dia)	Potatoes, red, flesh and skin, baked
2	teaspoons	garlic minced
1	medium (2-1/2" dia)	Onion, chopped
1	tablespoon	olive oil
2	bunchs	Kale -stalks removed and discarded, leaves thinly sl
12	teaspoons	Fat free evaporated milk
2	links 4/lb	Italian sausage, raw, pork
8	cups	chicken broth or stock

Steps

Sequence	Step

1	cut potatoes into discs and boil until softened, I prefer to leave the skins on.
2	While 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.
3	minc the onion, and in a large kettle, combine olive oil, onion, and garlic. Cook over low heat until onion is transparent.
4	Add broth to the large kettle.
5	By now the potatoes should be soft. Drain them, and then add to the soup kettle.
6	Add the sausage to the kettle.
7	Rinse and chop kale into ''strips''. Add to the kettle.
8	Add the fat free evaporated milk.

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