In article >,
Melba's Jammin' > wrote:
>In article >,
> (Charlotte L. Blackmer) wrote:
>(snip)
>> I have some sausages in the freezer (some that I made myself at the
>> Fatted Calf, some that I bought at Boccalone at the Ferry Building last
>> time I was in SF) that will probably be added to this before I'm finished
>> eating it.
>>
>> (The rest are going in sausage, white bean, and greens soup. I got kale
>> in my farm box.)
>
>Have you ever made anything like this? I use more kale than the recipe
>calls for, and I don't bake the sausages‹I fry them. We like it; maybe
>you would, too.
>
>
>Zuppa Toscana (Olive Garden copycat recipe)
>
>Recipe By: cdkitchen.com (Val Whitmore's site) via Becky
>
>Serving Size: 4
>
>12 small spicy sausage links
>2 medium potatoes, cut in half then sliced
>3/4 cup diced onion
>6 slices bacon
>1 1/2 teaspoons minced garlic
>2 cups kale leaves, cut in half then sliced
>2 tablespoons chicken base
>1 quart water
>1/3 cup whipping cream
>
>Preheat oven to 300 degrees. Place sausages on a baking sheet and bake
>25 minutes, or until done. Cut in half lengthwise, then cut at an angle
>into 1/2" slices.
>
>Place onions and bacon in a large saucepan and cook over medium heat
>until onions are almost clear. Remove bacon and crumble. Add garlic to
>the onions and cook an additional minute. Add chicken base, water, and
>potatoes, simmer 15 minutes. Add crumbled bacon, sausage, kale and
>cream. Simmer 4 minutes and serve.
I haven't, nor have I eaten at an Olive Garden (the nearest one is two
counties away and over a toll bridge) but thanks for the
recipe. Do the potatoes break down into soup thickener to complement
the splash of cream or are they recognizable slices?
I am shooting for the soup I ate at Sea Salt in Berkeley which was a
pretty basic sausage, greens, white beans in chicken broth mix. I say
basic but it was completely delicious because they used quality sausage
(yay Fatted Calf!!), greens, and broth
. It may have had carrots in
it; I will no doubt put carrots in mine, because I get a lot of them in
my farm box.
One of my favorite winter soups is a hybrid between minestrone and
Italian wedding soup. It tends to get the Musgovian veg, but chicken
broth, meatballs, and greens feature prominently.
Charlotte
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