Cooking Classics: Zuppa Toscana

Southern Entertaining By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Southern Hostess. KItchen Eseentials. Wooden Spoons. Cooking & Baking TutorialsCooking Classics

The Technique

Zuppa Toscana

Zuppa Toscana is a traditional Tuscan soup prepared with bread, beans, kale, potatoes & aromatic vegetables. Tomatoes or zucchini may sometimes be found in this hearty soup as well. This version does not have bread added to it but most certainly should be served with it. A homemade artisan bread such as Ciabatta or Buttermilk Focaccia make wonderful accompaniments. Look to The Basics: Cannelini Beans for instructions on how to properly soak, season & cook the dried variety for the best possible flavor however, if you are short on time, canned beans may be substituted. The Basics: Kale offers tips for removing the stems & chopping the leaves. Learn how to make this healthy Italian classic.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickZuppa Toscana
makes 8 servings

1 lb Italian sausage
1 Tbsp olive oil
1 medium onion, diced
1 celery rib, diced
2 carrots, peeled & diced
3 garlic cloves, pressed
1 Tbsp chopped fresh herbs such as rosemary, oregano & parsley
1/4 tsp crushed red pepper flakes
1/4 tsp freshly ground black pepper
1/8 tsp kosher salt
12 cups water
2 Tbsp chicken stock base
1 lb peeled & diced russet potatoes
2 cups Basic Cannellini Beans
1 cup heavy cream
1 cup packed, chopped kale
Ciabatta or Buttermilk Focaccia

Cook the sausage, stirring occasionally, in a Dutch oven over Medium heat 8 minutes or until browned. Remove from the pan & drain over paper towels. Sauté the onion, the celery & the carrots in hot oil in the same Dutch oven over Medium heat & cook, stirring occasionally until softened, about 5 minutes. Add the garlic & cook 1 minute or until fragrant. Stir in the cooked sausage, the herbs, the red pepper flakes, the black pepper & the salt. Stir together the water & the chicken stock base; add to the mixture. Bring to a boil over Medium-High heat. Reduce the heat to Medium & simmer 30 minutes. Stir in the potatoes, the cannellini beans & the cream. Bring to a simmer & cook 10 minutes or until the potatoes are tender when pierced with a fork & the cream has reduced. Stir in the kale. Cook 5 minutes. Serve with Ciabatta or Buttermilk Focaccia.

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How To Make Zuppa Toscana

If the sausage has not been drained well, expect a thin layer of drippings to form over the surface of the soup once cooking is complete. It adds good flavor to the soup, however it may be removed by allowing the soup to stand 5 to 10 minutes off of the heat. Skim the surface with a spoon, if desired.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham Alabama

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique 

A few pieces of equipment will be needed in order to complete the task. Read through the recipe instructions before beginning. Here’s what you should know.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 1

Cook the sausage, stirring occasionally, in a Dutch oven over Medium heat 8 minutes or until browned. Remove from the pan & drain over paper towels. Sauté the onion, the celery & the carrots in hot oil in the same Dutch oven over Medium heat & cook, stirring occasionally until softened, about 5 minutes. Add the garlic & cook 1 minute or until fragrant. 

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 2

Stir in the cooked sausage, the herbs, the red pepper flakes, the black pepper & the salt.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 3

Stir together the water & the chicken stock base; add to the mixture. Bring to a boil over Medium-High heat. Reduce the heat to Medium & simmer 30 minutes. Stir in the potatoes, the cannellini beans & the cream. Bring to a simmer & cook 10 minutes or until the potatoes are tender when pierced with a fork & the cream has reduced. 

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 4

Stir in the kale.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 5

Cook 5 minutes.

How To Make Zuppa Toscana By Rebecca Gordon Editor-In-Chief Buttermilk Lipstick Culinary & Entertaining Techniques Cooking Baking Tutorials Modern Classic Italian Recipes Game Day Entertaining RebeccaGordon Southern Entertaining ButtermilkLipstick Southern Hostess Pastry Chef TV Cooking Personality Party Menus Birmingham AlabamaNo. 6

Serve with Ciabatta or Buttermilk Focaccia.

The Tune
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* Southern Born * Southern Bred * Tailgate Queen * Southern College Football Fanatic * SEC Tailgate Strategist * Southern Recipe Writer & Sometimes Novelist * Half-Hour Hostess * Media Personality * Houndstooth Hound Owner * Small Town Dreamer * Big Idea Doer * 3rd Generation Pimiento Cheese Fixer * Casserole Maker * Budweiser Drinker * Bourbon Cocktail Sipper * Peanut Butter Love Affair * Cookie Monster * Calorie Burner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer but doesn't care * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.

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