ForneyLife

Tuscan Soup Two Ways

Posted in Food, Recipes by Sarah on February 2, 2011

There must have been some sisterly ESP going on this week.  Sarah and Elizabeth were both inspired to cook up some Tuscan soup!   We both had our own spin on this rustic winter classic.

Sarah’s was inspired by Whole Foods’ Vegetarian Kale and White Bean Soup.

Sarah’s Tuscan Soup

Ingredients

  • 2 Tbsp. extra-virgin olive oil
  • 1 c. diced yellow onion
  • 4 roughly chopped garlic cloves
  • 1 32 oz. box low-sodium vegetable broth
  • 4 c. packed chopped kale
  • 1 15 oz. can Italian-style diced tomatoes
  • 1 15 oz. can no-salt-added cannellini beans
  • 2 large carrots, peeled and sliced (optional)
  • 2 links Aidell’s Organic Sun-Dried Tomato Chicken Sausage, chopped and pan-warmed (optional)

Directions

In a large saucepan, heat olive oil over medium heat.  Add chopped onions and let soften for about 3 minutes.  Once the onions are softened, add the garlic and cook about 2 more minutes.  Next add the broth, kale, and tomatoes (I blended the tomatoes for a less chunky texture).  Cover and simmer for 5-10 mins.  Finally, add in the beans (plus the carrots & sausage if you’re using them).  Continue simmering for another 10 mins.  In addition to some paprika and Italian herbs (basil, oregano, and tarragon) I also added in a little bit xanthan gum for thickening.  Serve hot topped with Pecorino Romano cheese and a little Tuscan bread on the side.  Because I made so much, I shared a nice piping hot bowl for my poor sweet little landlord who is under the weather.


Elizabeth found inspiration, as usual, by browsing food blog upon food blog.  This time it was at The Pastry Affair where I struck gold. I adjusted a few of the ingredients just slightly and, were I to go back and make it again, I’d probably add carrots and some white beans.

Elizabeth’s Zuppa Tuscana (from The Pastry Affair)

Ingredients

  • 1 lb ground Italian sausage
  • a healthy seasoning of paprika
  • 2 medium yellow onions, diced
  • 4 cloves garlic, minced
  • 10 cups chicken broth
  • 4 Russet potatoes, sliced into disks and then quartered
  • splash of heavy cream
  • 1 bunch kale, torn into bite sized pieces
  • Salt and pepper, to taste

Directions

In a large soup pot, sauté together the ground sausage and paprika until the meat is browned. Drain off the excess fat and move to a different bowl. Set aside.

In the same pot, sauté the onions and garlic until softened, about 10 to 15 minutes. Add the chicken broth and heat until boiling. Add the sliced potatoes, cover, and simmer until potatoes are tender, about 30 minutes. Add the cream, kale, and sausage and cook until heated thoroughly.  This soup is best served hot with a hunk of Italian bread.

Take your pick. Both soups are delicious and perfect for snow days.  Enjoy!

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