Green Media - Lunch Project

For the lunch project in Green Media, I decided to try to be as brief as possible with my post to practice for the recipe card making we are going to be doing for our library exhibit. The recipe I chose was for Zuppa Toscana, a soup that my whole family loves and normally purchases at Olive Garden. I know how to make it now, so once I learn how to make those amazing breadsticks, we'll never have to go to Olive Garden again! Here's the recipe, and beware: it's a little bit spicy!

Zuppa Toscana

Ingredients:

5 links uncooked spicy Italian sausage
1 Tbsp olive oil
1/2 onion, diced
2 cloves garlic, minced
4 cups chicken broth
2 potatoes, halved and sliced (with skin)
3 cups kale, sliced into bite-size pieces
1 cup chard, sliced into bite-size pieces
1/3 cup heavy cream
dash of red pepper flakes

Instructions:

1. Slice open sausage links. Put olive oil in pan. Empty sausage meat into the pan. Saute until no pink is left.
2. Drain oil. Add onions and saute for 4 minutes. Add pepper flakes and garlic and saute for another 2 minutes.
3. Add chicken broth and potatoes and bring to a boil, then lower heat and simmer for 15 minutes.
4. Lower heat slightly and add cream and kale. Cook until kale wilts. Serve.

That's it! Four easy steps and you're done. Now I'm going to post pictures of the soup-making process, so you can see for yourself how easy it is!