IT Digital Cookbook - Second Edition

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Zuppa Toscana

I N G R E D I E N T S ´ 1 lb Italian sausage (or chicken or turkey sausage). Can get spicy or “hot” version, if preferred ´ 1 medium head garlic, 10 large cloves, peeled and minced or pressed ´ 1 medium onion, finely diced ´ 4 cups chicken broth/stock (32 oz) ´ 6 cups water (48 oz) ´ 5 medium russet potatoes, peeled and chopped into1” thick pieces ´ 4 cups spinach or kale ´ 1 cup whipping cream (can skip or substitute with coconut milk) ´ Salt and black pepper to taste ´ Parmesan cheese to serve, optional

STEPS 1. In a large pot or dutch oven (5.5 qt), over medium- high heat, add Italian sausage (breaking it up with your spatula) and sauté until browned (five to seven minutes). Remove and place on paper towel- lined plate when done. 2. Finely dice onion and add to the pot. Saute five minutes or until soft and golden. Add minced garlic and saute one minute. 3. Add four cups broth and six cups water and bring to boil. Add sliced potatoes and cook 13-14 minutes or until easily pierced with a fork. 4. When potatoes are nearly done, add chopped kale/ spinach and cooked sausage. Bring everything to a light boil. 5. (If desired) stir in one cup cream/coconut milk and bring to boil. 6. Season to taste with salt and black pepper, then remove from heat. Garnish with parmesan and crushed red pepper (if desired). Allergy warning: Dairy (heavingwhipping cream). This is optional. You canmake the recipewithout any cream (chicken broth only), or if a thicker soup is desired, can use unsweetened coconutmilk instead. Vegetarian & Vegan: I personally substitute the Italian sausage for either chicken or turkey sausage (I prefer spicy Italian chicken sausage). You could alsoopt for a vegetarian option, such as a tofu or veggie-based sausage. Youmay also use vegetable broth instead of chicken broth for a vegan option.

Julie Harr BiomedEngProject Consultant Department: Integrated Clinical Technology Time with Banner: 3 years 6 months Location: Phoenix

GENERAL Est. Prep Time: 15 minutes Est. Cook Time: 25 minutes Number of servings: 8 Heat level (0-5): 3

DESCRIPTION Recipe Origin : Tuscany, Italy

Brief description: Zuppa Toscana is a traditional Italian soup, literally meaning “Tuscan soup.” Classic Zuppa Toscana is typically made from kale, zucchini, cannellini beans, potatoes, celery, carrots, onion, tomato pulp, extra virgin olive oil, salt, powdered chili, toasted Tuscan bread and rigatino (an Italian bacon). My family makes the “North American” version (with a fewmodifications), popularized by Olive Garden and made with Italian sausage, crushed red peppers, diced white onion, bacon, garlic puree, chicken bouillon, heavy cream, potatoes and kale.

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