Zuppa Toscana Soup (like Olive Garden's)

1lb. spicy Italian sausage - crumbled
½ lb. smoked bacon - chopped
1 qt. water
2 14oz cans chicken broth
2 lg russet potatoes - cubed
2 garlic cloves - crushed
1 med. onion - chopped
2 cups chopped kale OR Swiss chard
1 cup heavy whipping cream
Salt and pepper to taste

Brown sausage in skillet over medium-high heat; drain, set aside. Brown bacon in skillet over medium-high heat; drain, set aside. Place water, broth, potatoes, garlic and onion in a pot; simmer over medium heat until potatoes are tender. Add sausage and bacon to pot; simmer for 10 min. Add kale and cream to pot; season with salt and pepper; heat through. *Can substitute cauliflower in place of potatoes for low-carb diets.

I know that the Olive Garden is so 1990's, but I LOVE this soup! I made it with regular sausage and had crushed red pepper on the side since all members of my family can't do spicy.

Comments

Lara said…

Holly, I absolutely love this soup! I can't wait to try to make it. There are some great recipes here. Thanks.

January 30, 2008 at 10:37 AM

Dilly Beans

This is my mom's famous recipe for canned "dilly beans". She uses fresh dill grown in her backyard. You'll like them if you like pickles. There is never a Dunaway function without them. Wash fresh green beans and snip off the ends. Put 1 clove garlic and 1 head dill (when it reaches the seed stage) in a pint-sized jar, then pack the jar tight with as many beans that will fit. Brine: 2 c. vinegar 2 c. water 1/4 c. salt - no iodine! 1/4 t. cayenne pepper Heat brine & warm lids. Cold pack in water bath & boil for 10 minutes. If you're like me and have never canned before, that may have sounded like Chinese, but I'm posting it for my canning guru friend. I think someday I'll get there. I would guess there would be a time to wait to make sure the pickling process was complete, but I don't know how long that would be.

Caribbean Rice and Beans

2 TB olive oil 4 green onions, sliced 3 slices of bacon, diced 2 garlic cloves, minced 1 1/4 cups rice 7 oz. canned tomatoes 3 TB chopped fresh parsley 2 bay leaves 1 small green chili, cored, seeded and thinly sliced 1/2 tsp turmeric 1/2 tsp cumin seeds 1/2 tsp dried thyme 1/2 tsp curry 1 can red kidney beans or black-eyed peas, drained 1 1/2 cups chicken stock 1 lime, cut into wedges to serve Heat oil in a pan, add green onions and bacon, and cook for about 5 minutes or until the bacon is crisp. Add the garlic and cook for 2 minutes. Add the rice and stir to coat the grains in the oil. Add the tomatoes with their juice, 2 TB of the parsley, the bay leaves, chili, turmeric, cumin, thyme, and curry. Cook for 2 minutes. Add the beans and stock and bring to a boil. Cover and cook over low heat for 15 minutes, until the rice is tender and the liquid has been absorbed. Sprinkle with the remaining parsley and serve with lime wedges. This is a recipe my friend Jessica recommended. I c

bran muffins

4 eggs beaten 4 cups buttermilk 5 tsp baking soda 3 cups sugar 5 cups flour 1 cup oil 4 cups "All-Bran" cereal - the kind that looks like rabbit food 2 cups boiling water mixed with 2 cups bran flakes (or raisin bran if you like raisins in your muffins) Mix it all together and store in a Tupperware in the fridge for up to 6 weeks.This makes 70+ muffins - a dozen a week for 6 weeks! Or at our house, a dozen a day for a week! Bake at 400 degrees for 12-15 minutes. I do not use baking cups because they stick to the paper when they are warm.

Bon Appetit Friends

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