Zuppa Toscana
(courtesy of the Coverston family, owners, First Fruits Sustainable Farms in Fallon. Serves 6 to 8)
10 cups water
7 cubes chicken bouillon
1 teaspoon salt
2 teaspoons crushed red pepper flakes
2 teaspoons minced garlic
1 pound medium russet potatoes (about 10 potatoes), peeled and cubed
1 pound Italian sausage
1 large white onion, diced
1 bunch fresh kale, torn into small pieces
1 cup heavy cream
4 strips bacon, cut into small pieces
In large stockpot, combine water, bouillon, salt, red pepper flakes, garlic, and potatoes. Cook over medium heat, stirring occasionally.
Sauté sausage and onion in skillet until sausage is brown, then add to stockpot along with kale. Simmer for 20 to 30 minutes or until kale and potatoes are tender. Add cream and bacon bits, then simmer for about 10 minutes. Serve in bowls and enjoy once cooled.
If you prefer creamier soup, simply simmer it longer, mash some of the potatoes in the pot with a wooden spoon, and stir frequently until it reaches desired consistency.
