Saturday, March 19, 2011

Zuppa Toscana

1 lb. spicy Italian sausage, crumbled
1/2 lb. smoked bacon, chopped
1 qt. water
2 (14.5 oz) cans chicken broth
2 to 4 russet potatoes, cubed
2 cloves garlic, crushed
1 med. onion, chopped
2 C. chopped kale or swiss chard
1 C. heavy whipping cream
Salt and pepper

1. In a skillet, brown the sausage, breaking it into pieces; set aside.
2. In a skillet, brown the bacon and crumble it into pieces; set aside.
3. Place water, broth, potatoes, garlic, and onion in pot; simmer over medium heat until potatoes are done.  Add sausage and bacon to pot and simmer 10 more minutes.
4. Add kale and cream at last minute.  Let sit for a while but don't boil it.

Notes: This recipe came from Brittany's sister, Stephanie.  Very tasty!

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