Kale is in season! Zuppa Toscana is it! We love this soup and pile in the kale... yum! My friend Ashley inspired me to make my own version of this well loved soup from the Olive Garden.
Enjoy!
1 package antibiotic free turkey or chicken sausage (mild, med or hot)
2 onions
5 garlic cloves minced or use garlic powder
2 Tbsp grapeseed oil
1/2 tsp red pepper flakes
1 tsp black pepper
1 tsp sea salt (you can always add more later)
4-5 organic white potatoes with skins, chopped
6 cups free range chicken broth (learn to make your own here)
3 cups raw milk
1/2-1 bunch kale (organic if you can find it- kale is one of the 'dirty dozen')
In your stock pot cook onions, garlic and sausage in grapeseed oil (squeeze the sausage meat out of the casing). Add spices. Add broth and potatoes, cook until potatoes are tender. Add kale and cover, cooking for a few minutes until kale is soft. Mix in milk and serve hot.
1 package antibiotic free turkey or chicken sausage (mild, med or hot)
2 onions
5 garlic cloves minced or use garlic powder
2 Tbsp grapeseed oil
1/2 tsp red pepper flakes
1 tsp black pepper
1 tsp sea salt (you can always add more later)
4-5 organic white potatoes with skins, chopped
6 cups free range chicken broth (learn to make your own here)
3 cups raw milk
1/2-1 bunch kale (organic if you can find it- kale is one of the 'dirty dozen')
In your stock pot cook onions, garlic and sausage in grapeseed oil (squeeze the sausage meat out of the casing). Add spices. Add broth and potatoes, cook until potatoes are tender. Add kale and cover, cooking for a few minutes until kale is soft. Mix in milk and serve hot.
Glad you liked it! I love Kale =)
ReplyDeletemeeeeeeeee toooooo!
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