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[christine]

Zuppa Toscana
Reply #1 Posted at Sun Nov 17 17:32:56 2002
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Here is a recipe for Zuppa Toscana, restaurant style.

Ingredients
1 (16 ounce) package smoked sausage
2 potatoes, cut into 1/4-inch slices
3/4 cup chopped onion
6 slices bacon
1 1/2 teaspoons minced garlic
2 cups kale - washed, dried, and shredded
2 tablespoons chicken soup base
1 quart water
1/3 cup heavy whipping cream

Directions
1) Preheat oven to 300 degrees F (150 degrees C).
2) Place sausage links onto a sheet pan and bake for 25 minutes, or until done. Cut links in half lengthwise, then cut at an angle into 1/2-inch slices.
3) Place onions and bacon slices in a large saucepan and cook over medium heat until onions are almost clear. Remove bacon and crumble. Set aside.
4) Add garlic to the onions and cook an additional 1 minute. Add chicken soup base, water, and potatoes, simmer 15 minutes.
5_ Add crumbled bacon, sausage, kale, and cream. Simmer 4 minutes and serve.

Makes 6 servings

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Zuppa Toscana
Reply #2 Posted at Sun Nov 17 17:38:52 2002
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And here is another recipe, grandma's style (not mine), unfortunately

(Serves five)

Ingredients:

1 cup / 60 g / 2 oz green peas
1 cup / 60 g / 2 oz millet
1 cup / 60 g / 2 oz borlotti beans
2 cups / 120 g / 4 oz chick peas
2 cups / 120 g / 4 oz lentils
2 cups / 120 g / 4 oz spelt
5 sage leaves
1 white onion, sliced
2 garlic cloves, chopped
2 bay leafs
2 celery stalks, chopped
2 carrots, chopped
10 plum tomatoes chopped
1 cup extra virgin olive oil
water
salt and pepper

Soak the pulses (green peas, millet, borlotti, chick peas, lentils and spelt) in water overnight, changing the water 2 or 3 times if possible.
Rinse and drain. Place them in a pot, cover with water, add salt and bring to boil. Then simmer for 2 hours covered.
Heat 1 cup extra virgin olive oil in a saucepan, add onion, garlic, celery, carrots and sage. Fry for a few minutes over a medium heat, stirring with a wooden spoon. When the onion and the garlic darken add the tomatoes. Simmer until the excess water from the tomatoes evaporates.
After 2 hours return to the simmering pulses, remove 2 cups of them and purée in a food processor or food mill. Return the purée to the pot.
Add the bay leaves and the olive oil mixture, simmer for 1 hour semi-covered. Add boiling water if needed to reach the preferred thickness.
For a perfect taste let rest until the next day.
Serve hot with a swirl of extra virgin olive oil, ground pepper, and a couple slices of slightly toasted bread.