Try it out at home!

Winter WINEland 2019, Zuppa Toscana

* 1 pound Italian sausage (spicy)

* 4-6 russet potatoes, cut into bite-sized cubes

* 3 tlbs olive oil

* 2 tlbs fresh chopped basil

* 1 onion, chopped

* 3 stalks of celery diced

* 1 small red pepper diced

* 2 tablespoons garlic, minced

* 2 cups cooked whits beans

* 32 ounces chicken broth

* 1/2 bunch kale (or Swiss chard), destemmed and cut/torn into bite-sized pieces

* 1 cup heavy whipping cream

* 5 tbsp corn starch dissolved in water

* 1 tbsp fresh ground black pepper

* Hot sauce to taste

* 1 cup grated parmesan cheese

* 1/4 cup bacon, chopped


In a 2-gallon stock pot, cook olive oil, bacon, and sausage about ¾ done then add garlic, onions, potatoes, celery, peppers, and black pepper. Cooking for approximately 10 minutes stirring occasionally, add chicken stock, hot sauce, basil, and white beans. Bring to a boil and simmer for about 12 minutes. Bring back to a boil and add corn starch solution in small amounts to achieve desired thickness. Finish by adding kale, cream, and parmesan cheese (optional). You can also add a 1/2 stick of butter at this point for extra rich flavor.

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