One of our go-to recipes come fall is a classic Tuscan soup called Zuppa Toscana which literally translates to “Tuscan soup.” It involves a simple veggie base, sausage or bacon or both, kale or a leafy dark green, and a bit of heavy cream. The soup keeps well, freezes well, and makes us feel like we’re in the Italian countryside. There are many ways to make this soup, this is what we do.

INGREDIENTS

32 oz broth

2 medium sized potatoes or equivalent, peeled and chopped

1-2 bunches of kale or up to 1 pound of leafy greens, chopped

1/2 pound of sausage

few slices of bacon

1 onion, minced

1-2 cloves of garlic

INSTRUCTIONS

Cook your peeled and chopped potatoes in the broth. While you have that going, cook the bacon and sausage and then cook your onions, garlic and chopped kale in the lard that was rendered. Transfer to pot. Let everything simmer together a bit - 25 to 30 minutes will do it. Top with fresh heavy cream.