Sausage and Potato Soup (Variation on Zuppa Toscana
1 pound Italian sausage (I used a mild bulk, but you can definitely go for the hot sausage, too)
2 cups diced potatoes
1 cup of diced carrots
1 cup diced celery
1 medium onion, chopped
3 cloves garlic
1 quart (4 cups) chicken or vegetable broth
salt and pepper
2 tsps. dried rosemary (recipe also calls for thyme. I do not like thyme so I don't keep it on hand.)
2 cups chopped kale (I used super greens which had kale, collard, beet greens, swiss chard, spinach, and arugula)
1 15-oz. can Cannellini beans, drained and rinsed
1/2 cup heavy cream
Brown sausage. Remove from pan and drain if necessary. Add potatoes, carrots, celery, onions and garlic. Cook until just beginning to turn soft, adding fat to the pan if necessary. Add garlic, sausage, broth and seasonings. Bring to a simmer and allow to cook for 20 minutes or until vegetables are fork tender. Add greens and beans and return pan to a boil. Stir in cream and serve.
I used half and half in my bowl and heated just a couple of tablespoons, as I would for morning coffee and added to my bowl, along with a bit of grated Asiago cheese.
