Zuppa Toscana Soup Recipe
Zuppa Toscana literally translates from Italian to English as soup from Tuscany. Tuscany is a region in the Northwest side of Italy, much like a provence is in Canada. I actually have no clue if this is the official soup or it’s just some made up thing that the OG started.
The flavor combinations in Zuppa Toscana soup are a wonderful blend of savory and spicy. This soup is jam packed with ingredients making it super hearty and absolutely wonderful for grazing on all day every day. Zuppa Toscana soup is also pretty unique because in its simplest form it is really just sausage, potatoes, beans and kale. I of course love chunky soups and tons of flavor, so I stepped it up a notch with mirepoix, bacon and parmesan cheese.
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Zuppa Toscana Soup Recipe
• 1 bag of Bob’s Red Mill Cannellini beans
• 2 pounds of loose mild Italian sausage
• 1 peeled and small diced yellow onion
• 3 small diced stalks of celery
• 2 peeled small diced carrots
• 5 cloves of finely minced garlic
• ¼ cup of flour
• 96 ounces of chicken stock
• 2-3 Parmesan cheese rinds
• 3 sliced russet potatoes
• 8 strips of chopped crisp cooked bacon
• 1 head of roughly chopped kale
• sea salt and fresh cracked pepper to taste
• grated Parmesan cheese for garnish
• chopped fresh oregano and basil for garnish – optional
Prep Time: 25 minutes
Cook Time: 60 minutes
Makes: 1 1/2 gallons of soup
Instructions:
1. Add the beans to a large container and cover them completely in water. Let sit overnight and then drain. Set aside.
2. Next, add the sausage to a large pot over medium-high heat and cook until browned and cooked through. Set aside.
3. Add the onions, celery, carrots and garlic to the pot and sweat the vegetables for 6 to 8 minutes over medium-low heat.
4. Stir in the flour until combined and then add back in the sausage, the beans, chicken stock and cheese rinds, and cook over low heat until the beans are tender.
5. Next, add in the potatoes and cook for 8-10 minutes or until tender.
6. Finish by adding in the bacon, kale, salt and pepper and then serve!
Recipe Video:
