Zuppa Toscana

My friend Becky pointed me to this recipe to help utilize the kale that came in my bountiful basket. My mom makes a similar soup with ham and spinach instead of sausage and kale. I reduced the meat in the original recipe. I ended up picking out almost every piece, but it gave the broth great flavor. I also increased the green ratio.

Original Recipe Yield 6 servings

Ingredients

• 8 oz Italian sausage ( original recipe calls for 16 oz package smoked sausage)
  
• 2 potatoes, cut into 1/4-inch slices
• 3/4 cup chopped onion
• 1 or 2 strips bacon (original called for 6--way way way too much)
  
• 1 1/2 teaspoons minced garlic
• 2-3 cups kale - washed, dried, and shredded
  
• 2 tablespoons chicken soup base
• 1 quart water
• 1/3 cup heavy whipping cream

Directions

1. Cooks sausage in heavy sauce pan until browned. Remove to paper towel to drain.
2. Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
3. Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
4. Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.