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Receta Zuppa Toscana
by Healthy Mamma

Zuppa Toscana

Healthy and Delicious version of *eghemm, Olive Garden's Zuppa Toscana.

Calificación: 4/5
Avg. 4/5 2 votos
Tiempo de Prep: Italia Italian
Tiempo para Cocinar: Raciónes: 6

Va Bien Con: Crusty bread

Ingredientes

  • 1 bunch Kale, rinsed and chopped
  • 1 small yellow onion, chopped
  • 3 cloves garlic, chopped
  • 1 can, Cannelini beans, drained and rinsed
  • 3 Russet potatoes, sliced thinly, peels on
  • 2 tablespoons extra virgin olive oil
  • 6-8 cups Organic Chicken Broth (not in a can)
  • Italian Sausage

Direcciones

  1. First, smash and chop garlic.
  2. Place a large ceramic dutch oven over medium-high heat.
  3. Add oil.
  4. When hot, add onion, saute 3-4 minutes till soft and browned. Add garlic, cook just 30 more seconds.
  5. Add sausage breaking up to small pieces. Cook till browned, about 4 minutes.
  6. Pour in broth while scraping bottom of pot with a plastic spatula to remove browned bits (deglaze).
  7. Add Potatoes
  8. Add kale and beans. Bring to soft boil, turn down heat to medium-low, cover and cook 10 minutes to combine flavours.
  9. Add salt if needed.
  10. Serve with crusty Rosemary Olive Oil bread