Since so many of our poll respondents wanted soup recipes, here is a favorite of mine. Anyone who enjoys Olive Garden's Zuppa Toscana will appreciate this yummy soup, adapted from a copycat recipe found on the internet. Some say they like it even better than the original. Fat and calories are reduced by using turkey bacon, turkey or chicken sausage, and half & half instead of cream.
Ingredients:
1 lb. mild (spicy if you want) Italian chicken or turkey sausage, crumbled
1/2 lb. turkey bacon (Wellshire Peppered Turkey Bacon is great)
4 cups water
4 cups chicken broth (if using canned, use 2 14.5 oz. cans plus 1/3 cup water)
2 med. russet potatoes (peeled or well-scrubbed and cubed)
1 small head cauliflower (cut into small florets) Note: Not in original recipe, but I think this makes it healthier and yummier. You can omit and add another potato if desired or you can omit the potatoes to make it low carb.
2-3 cloves garlic (minced)
1 med. onion (peeled and chopped)
1 bunch kale (washed and torn away from tough veins)
1 cup half & half
salt and pepper to taste
Method:
-In a skillet over med. heat, brown crumbled sausage, drain (if nec.), set aside.
-In same skillet brown bacon (I cut it into small pieces with shears before browning), drain (if nec.-very little fat with turkey bacon), set aside.
-Place water, broth, potatoes, cauliflower, garlic, and onion in a soup pot; simmer over med. heat until potatoes and cauliflower are tender.
-Add sausage and bacon to pot; simmer for 10 min.
-Add kale and half & half to pot; season with salt and pepper; heat through.
Serve with a salad dressed with Italian Vinaigrette and breadsticks. Very satisfying. I promise you will not be disappointed.
Love To All,
Jules
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