Zuppa Toscana Soup

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Zuppa toscana is a broad based term literally meaning "Tuscan soup".

As soon as the weather dips below a comfortable 65 degrees, its soup season babyyyyy. I bring out the enameled dutch oven and use as many local and seasonal ingredients as possible. Fall calls for potatoes, squash, onions, garlic, end of summer greens with local meat product (if thats your thing!)

If you’re looking for a quick healthy-ish meal that fills your mouth with glorious rich flavors of salt, fat, and cream - this is your soup!

Ingredients:

  • 1 pack of Italian sausage (or Jalapeño sausage from Trader Joe’s)

  • 10 strips of bacon, chopped

  • 1 container of chicken broth

  • 1 cups of water

  • 3 chopped shallots

  • 1 bag of small red potatoes (roughly 15)

  • 1 can of Cannellini beans

  • 5 garlic cloves

  • 1 tablespoon of Italian seasoning (Trader Joe’s 21 seasoning salute)

  • 1 bunch of kale

  • 1 can of coconut milk

  • Salt and pepper to taste

How to:

  • Cut the bacon into 1/2 inch pieces, add into the enabled dutch oven, let cook until they have some color before adding in additional ingredients

  • Add in sausage and cook until browned (If sausages are in their casings, remove them and break apart the meat)

  • Brown bacon and sausages

  • Chop shallots into 1/4 inch pieces

  • Cut potatoes in half

  • Once the meat is browned, add in the shallots, potatoes, chicken stock, beans, and water

  • Cook for 10-15 minutes or until potatoes are tender

  • Add kale, coconut milk, salt and pepper and cook for another 5 minutes or until kale is wilted

Consistency should be a bit thick, but if you prefer it thinner add additional water or broth into the mix. VOILA! Enjoy a fabulously delicious, simple and quick soup!

As always, please let me know your thoughts on the recipe, tag me on Instagram or Facebook!



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