Zuppa Toscana Soup

Ingredients

• Chicken broth

  Soup, canned, ready-to-serve

  2 cup or 480g

• Water

  Plain, clean water

  4 cup or 947g

• Onions

  Raw

  ½ medium or 55g

• Italian sausage

  Pork, raw

  16 oz or 454g

• Kale

  Raw

  3 cup, chopped or 201g

• Garlic

  Raw

  2 cloves, minced or 6g

• Heavy whipping cream

  Fluid

  1 tbsp or 15g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Butter

  Unsalted

  ¼ cup or 57g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Potato

  Flesh and skin, raw

  5 potato, large or 1.85kg

Directions

1. Brown sausage in saucepan with chopped onion and garlic.
2. After meat is cooked through, deglaze pan using chicken stock (deglazing means just adding liquid to a hot pan to remove all bits of food). Add water, crushed red pepper, salt and pepper. Simmer broth for half hour.
3. Add butter, kale and cauliflower and cook for roughly 15 minutes, until cauliflower and kale is tender.
4. Minutes before serving, add a splash of heavy cream.Enjoy!