Toscano Soup
Toscano Soup
This rich, warming and soul-soothing soup is the kind of bowl you cradle with both hands on a chilly day. It’s a hearty Tuscan classic that practically makes itself. Brown some sausage, toss in kale, carrots and stock, then let it simmer until the house smells like an Italian nonna’s kitchen.
Servings
4
Prep time
Cook time
Recipe
Gluten Free
Ingredients
- 1 tbsp extra-virgin olive oil
- 500g sausages of choice (beef, pork or chicken), cut into 1-2cm pieces
- 1 rasher bacon, sliced
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tsp herbs de Provence or mixed Italian herbs
- ¼ tsp chilli fl akes, optional
- 4 large potatoes, peeled & diced 1cm
- 1L chicken broth or stock
- Sea salt & freshly ground black pepper, to taste
- 1 bunch Tuscan kale or curly leaf, woody stem removed, roughly chopped
- 30g parmesan, fi nely grated
Method
- Heat a large pot over a medium heat
- Add olive oil and cook sausage until golden brown, then set aside
- Add bacon and onion to the same pan. Cook until onion has softened, then add garlic, herbs and optional chilli fl akes. Stir and cook for 1 min.
- Add potatoes and stock and simmer for 20-30 mins until potatoes are soft. Season, taste, then add in kale, cream or coconut milk and cooked sausages.
- Mix and serve with grated parmesan
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