Zuppa Toscana
INGREDIENTS
- 1.5 c onions
- 1/2 lb bacon, cut into bite-sized pieces
- 1 lb breakfast sausage
- 2 boxes chicken stock
- 4 tsp garlic
- 4 c kale
- 3-4 c cauliflower, cut into small pieces
- 1.5 c heavy cream
PREPARATION
- Fry bacon in medium/large skillet.
- Remove to paper towels.
- In same skillet, fry sausage, breaking up as it cooks; set aside.
- In voldepot, cook onions until clear and tender.
- Add garlic and cook 1 minute.
- Add stock.
- Add bacon, then sausage.
- Add cauliflower; cook until cauliflower is soft (about 15 minutes).
- add heavy cream.
- Add kale (may be torn into bite-sized pieces).
- Simmer 5-10 minutes.
( food.com )
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JMag Guthrie - 2015-01-08
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Topic revision: r1 - 2015-01-08 - JMagGuthrie