Beyond The Stones

Ok, I woke up this morning and looked out the window already knowing it was freezing cold outside because I had my window opened a crack all night….Lo and behold (not to my surprise) there was a coating of the fluffy white crap on the ground, ANYONE that knows me knows that I absolutely hate snow and cold….I have said and always will say “I like my clothes, I just can’t see wearing them all at once”.   Really, it should be illegal to live in Minnesota during the Winter.  The Summers here are ok, however, last Summer was unusually hot, but at least I only had two pieces of clothing on at one time.

So, since it’s freezing cold outside and there’s a dusting (too much) snow on the ground I decided it would be a good day for soup.

Here is my rendition of Olive Gardens “Zuppa Toscana”…I love, love, love this soup, it’s definitely a comfort food and will fill you up…Enjoy!

Zuppa Toscana

Ingredients
1 tablespoon olive oil
1 pound mild Italian sausage
1/3 pound of bacon, diced
1 large onion, diced
4 cloves garlic, minced
1 quart  chicken stock
1 cup heavy cream

1 tsp Red pepper flakes (optional)
1 pound Russet potatoes (2 large), cut into 1-inch chunks
1 small bunch kale (or Swiss chard), torn or chopped
Fresh ground black pepper

Method

1. Heat oil in large, heavy-bottomed pot over medium heat. Remove sausage from casings and saute in the oil, using a wooden spoon to break up into small chunks. Drain excess fat and set aside.

2. In the same pot, saute bacon, onions and garlic over medium high heat for approximately 10 minutes, or until the onions are soft. Add the chicken stock and bring to a boil. Add potatoes and cook until soft, about 20 minutes. Pour in heavy cream and cook until thoroughly heated. Stir in the sausage and kale. Top with fresh ground pepper, if desired. Optional topping, grated parm cheese.  ENJOY!

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