Zuppa Toscana

Another Full Recipe Sneak Peak from Recipes For Reciprocity

Zuppa Toscana

Colder months are coming! But if you have Red Russian Kale in your garden that is not slowing your harvests down at all! :) 

close up of a Red Russian Kale leaf covered in frost

Here is a great way to enjoy and preserve that garden kale abundance for nourishing yourself and your loved ones in the frigid months ahead :)

Here is a screen shot of the original recipe from my book for easy downloading to a tablet etc:

and here is a more updated written recipe:

Ingredients:

- 1 lb plant based "Italian sausage" (pork Italian sausage is typically used)

- 1 large Vidalia onion, chopped (red or yellow will work fine too)

- 2 cups packed with chopped fresh kale leaves (swiss chard or spinach works too)

- 2 to 3 large russet potatoes (an equal quantity of sliced red potatoes work well too), washed, cut in half and then sliced or cubed, what ever you prefer (1/8 inch to ¼ inch thick)

- 1 to 2 liters of veggie broth

- 1 teaspoon red pepper flakes

- a pinch of dried thyme

- a pinch of dried rosemary

- a pinch of sage

- a pinch of black pepper

- 1 cup of heavy whipping cream or 1 ½ cups goat milk

- 4 green onions, sliced (for garnishing)

- (optional) 1 or 2 cloves garlic, minced

- (optional) some diced purple cabbage, nettle and or red amaranth leaves

- (optional) 2 to 3 tablespoons of organic flour, (to thicken broth)

- (optional) 4 or 5 slices of plant based bacon or smoked tempeh, crumbled 

Directions:

Chop or slice up the sausage into small pieces and cook in large pot until browned over medium-high heat. Add onion, (garlic if using), pepper, red pepper flakes, thyme, rosemary, sage and cook until fragrant and onions are beginning to soften.

frying up some nettle, onions, amaranth greens, kale, leeks and vegetarian sausage for the soup

Reduce heat to medium and place potatoes in the pot, adding the broth slowly (just enough to cover the ingredients) and stirring. (If using flour add now and stir well). Cook until potatoes are softened (10 to 15 min). Reduce heat to medium-low and add kale (and all other veggies), cream (or milk) and bacon (if using).

adding ingredients to the broth to build the soup

Stir well, bring to a simmer and then turn the heat off.

Serve garnished with green onions. Will keep in fridge for up to 5 days, freezing changes consistency but it still taste great.

Enjoy! :)

For those interested in learning more about how to save kale seeds and why saving seed is important, I wrote a specific blog post about the immense potential and value that exists within a handful of kale seeds which you can find here.

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I hope you enjoy the above recipe from my recently published book and I look forward to hearing from those of you that attempt to make your own versions of the recipe to hear how it goes for you :)