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Tuscan Soup
- 1 lb ground spicy Italian sausage
- 1 tbsp olive oil
- 8 slices diced bacon, or other smoked meat
- 1 medium onion, diced
- 2 cloves garlic minced
- 2 Tbsp flour (cornstarch can be substituted)
- 32 oz chicken stock
- 4 large potatoes, peeled and diced into 1/2 inch pieces
- 1 cup heavy cream
- 1/2 bunch kale (a couple of handfuls) de-stemmed and torn into bite sized pieces
- 1 tsp CWG No salt Italian blend
- 1/2 tsp CWG Pink Himalayan Sea Salt
- Pinch of red pepper flakes (optional)
Heat a large dutch oven or heavy bottomed soup pot over MED-HIGH heat. Add olive oil and sausage. Cook to brown and drain well. Remove from pot and set aside
In same pan, cook pacon until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Add onion to pot and cook 5 minutes, adding garlic the last minute.
Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, Italian blend and salt, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
Taste and re-season if necessary. Top with remaining bacon. Serve.
In same pan, cook pacon until crisp, then remove to plate with the sausage. Drain all but 1 - 1 1/2 Tbsp of bacon grease.
Add onion to pot and cook 5 minutes, adding garlic the last minute.
Sprinkle flour over onion and garlic in pot, then stir to combine. Pour in chicken stock, Italian blend and salt, stirring as you pour. Add in potatoes and bring to a boil.
Gently boil about 15 minutes, or until potatoes are fork-tender. Add in cooked sausage, most of the bacon, heavy cream and kale. Stir and cook 5-10 minutes until kale is wilted.
Taste and re-season if necessary. Top with remaining bacon. Serve.
Written by Derak Green
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