Zuppa Toscana

Zuppa Toscana

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This is one of our favorite meals, and it happens to be soup. That's right soup. What's not to love about soup? Nothing! There's just something about it that is so comforting and wonderful. It's healthy, easy to make and a frugal mom's best friend. Soup warms your soul and brings friends and families together around the dinner table. You serve it to a sick person to heal them. Bring it to a friend to comfort them and serve it to children to put a smile on their faces and good things in their tummies.

My mom and I used to go to Olive Garden to have soup and salad for lunch. Pretty much the only thing I've ever had at Olive Garden was their Zuppa Toscana and house salad. Of course over the years their soup has consisted of more broth and less filling and flavour.

So, of course I started making my own. It's more flavourful and healthier and my whole family can enjoy Zuppa Toscana in the comfort of our home for much less than it costs to eat out. Who takes 4 kids out to a restaurant anyway?

Add chopped kale in large handfuls, it will cook down!

Told ya so.

TIME   20 MINUTES    SERVES   6-8You Will Need:
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, washed and sliced thinly ( leave the peels on, they're full of vitamins!!!)
2 tablespoons extra virgin olive oil
6-8 cups Organic Chicken Broth (not in a can)
Italian Sausage


Putting it all together:

First, smash and chop garlic. Place a large ceramic dutch oven over medium-high heat. Add oil. When hot, add onion, saute 3-4 minutes till soft and browned. Add garlic, cook just 30 more seconds. Add sausage breaking up to small pieces. Cook till browned, about 4 minutes. Pour in broth while scraping bottom of pot with a plastic spatula to remove browned bits (deglaze). Add potatoes, kale and beans. Bring to soft boil, turn down heat to medium-low, cover and cook 10 minutes to combine flavours. Add salt if needed. Serve with crusty Rosemary Olive Oil bread...... I just so happen to have the worlds best recipe for crusty artisian bread, Rosemary Filone   right here on my humble little blog!