Zuppa toscana

Tuscan soup. An Italian dish that was commonly made with stale bread and whatever vegetables available. But over time an actual defined recipe became standard for it. It can be refrigerated for up to 4 days but not recommended to freeze it at all. Most popular recipes are thicker while I prefer it thinner. Similar to Italian "wedding soup".

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook bacon in pot until crispy, even if you don't like it crispy it will soften up. Once done remove bacon and grease but save some of it. Then brown sausage in the same pot crumbled. Remove it but leave the grease. I prefer chorizo.

Step 2

Caramelize 2 diced yellow onions and 12 cloves of crushed or minced garlic. Once done cover with flour and add chicken stock and bullion. Season with salt, pepper, Italian and dill weed. A dash of nutmeg at the end.

Step 3

Add leaves of kale with the stems removed and slices of yellow potatoes. Bring to a boil and once cooked. Add bacon and sausage back in and turn off heat. Add heavy cream to thicken, but leave out for a thinner soup.