Cooking 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.
Zuppa 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.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
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.
The 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.
No. 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.
No. 2
Stir in the cooked sausage, the herbs, the red pepper flakes, the black pepper & the salt.
No. 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.
No. 4
Stir in the kale.
No. 5
Cook 5 minutes.
No. 6
Serve with Ciabatta or Buttermilk Focaccia.
The Tune
“They Say” Helen Forrest
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Be sweet.
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