Tuscan Soup

This Tuscan soup hits all of my favorite notes. A little creamy, a little spicy, with loads of texture. Shave a little parmesan on top and you’re set.

**Serves: 6-8 people




In a large 10qt pot on medium heat, add a little olive oil and the chopped bacon. Render the bacon until slightly crisp then remove from the pot. Leave about 2-3 tbsp of bacon fat in the pot. 

(NOTE: if using ham, add 2 tbsp of olive oil since the ham will not render as much fat). 

Next in the same pot, brown and break up  the bulk sausage into small pieces that will fit on a spoon. Remove from the pot and set aside. 

Next add the diced onion and sauté till translucent with a little salt. Add the garlic and fresh thyme. Sauté till fragrant for 1 minute then add the carrots and celery. Once the vegetables begin to sweat, add the wine and reduce by 1/2. Next add the kale, potatoes, and san marzano tomatoes. Once the kale begins to wilt, add the chicken stock and bring to a simmer. Add the bacon and sausage back to the pot and season with salt and pepper. 

Cover the soup with a lid and simmer for about 1-1.5 hours or until the vegetables are soft. 

Finish the soup with heavy cream and continue to simmer for about 5-7 minutes. Taste and adjust the seasoning to your liking. 

Serve the soup in a large bowl with some crusty artisan bread, freshly grated parmesan cheese on top, and garnish with chopped parsley. 



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