Zuppa Toscana Recipe
Healthy and Delicious version of *eghemm, Olive Garden's Zuppa Toscana.
Ingredients
- 1 bunch Kale, rinsed and chopped
- 1 small yellow onion, chopped
- 3 cloves garlic, chopped
- 1 can, Cannelini beans, drained and rinsed
- 3 Russet potatoes, sliced thinly, peels on
- 2 tablespoons extra virgin olive oil
- 6-8 cups Organic Chicken Broth (not in a can)
- Italian Sausage
Directions
- First, smash and chop garlic.
- Place a large ceramic dutch oven over medium-high heat.
- Add oil.
- When hot, add onion, saute 3-4 minutes till soft and browned. Add garlic, cook just 30 more seconds.
- Add sausage breaking up to small pieces. Cook till browned, about 4 minutes.
- Pour in broth while scraping bottom of pot with a plastic spatula to remove browned bits (deglaze).
- Add Potatoes
- Add kale and beans. Bring to soft boil, turn down heat to medium-low, cover and cook 10 minutes to combine flavours.
- Add salt if needed.
- Serve with crusty Rosemary Olive Oil bread
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 408g | |
| Recipe makes 6 servings | |
| Calories 163 | |
| Calories from Fat 52 | 32% |
| Total Fat 5.88g | 7% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 467mg | 19% |
| Potassium 724mg | 21% |
| Total Carbs 22.46g | 6% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.12g | 1% |
| Protein 5.89g | 9% |
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Comments
February 9, 2012Sounds good and I'm making it tonight.
If you enter a weight for the can of Cannelini beans (14 oz?) the nutrition will be figured with them included and be more accurate.
