TWO SOUPS IN ONE! Zuppa Toscana and Tuscan White Bean Soup!

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Italian sausage

🥗Healthier: turkey sausage

💰Cheaper: pork sausage

Turkey sausage offers lower fat content while still providing flavor.

kale

🥗Healthier: spinach

💰Cheaper: cabbage

Spinach is more tender and widely available.

Parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor without dairy.

Dice tricolor carrots and set aside.

Dice one onion into tiny cubes.

Chop three stalks of celery.

Press three cloves of garlic using a garlic press.

Chop fresh oregano, thyme, and Italian parsley finely.

Chop Tuscan kale into finer pieces.

Slice three medium-sized Yukon Gold potatoes and keep them in water until ready to use.

Use one pound of mild Italian sausage, or hot if preferred.

Prepare 2 quarts of chicken stock and 2 quarts of vegetable broth.

Heat a large 8-quart pot on medium-high heat and add 2 tablespoons of olive oil.

Add pancetta to the pot and crisp it up.

Add diced onion and sauté until it softens.

Add pressed garlic and mix together.

Add the Italian sausage, breaking it apart to cook evenly until browned.

Season with salt, pepper, and red pepper flakes.

Add diced celery and carrots, mixing everything together.

Pour in 2 quarts of chicken stock and 2 quarts of vegetable broth, then close the lid and let it simmer for about 30 minutes.

After 30 minutes, add chopped kale and close the lid to simmer for another 20 minutes.

Add cannellini beans and sliced potatoes, then let the soup simmer until potatoes are fork-tender, about 15-20 minutes.

Once potatoes are tender, turn off the heat and add 1 and a half cups of heavy cream.

Add fresh herbs to the soup and adjust seasoning if necessary.

Let the soup sit for about 20 minutes before serving with grilled Italian dinner rolls.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens