Zuppa Toscana
Tuscan soup with leafy greens, potatoes, and protein in herb-infused broth. Simmered until tender and finished with olive oil.
Ingredients
Method
Peel and cut potatoes into small cubes. Remove stems from chard, chop leaves into bite-sized pieces. Dice onion and mince garlic.
Heat olive oil in a large pot over medium-high heat. Add crumbled sausage and cook until browned, about 5 minutes. Remove with a slotted spoon and set aside.
In the same pot, sauté diced onion until softened, about 3 minutes. Add garlic and cook 30 seconds until fragrant.
Pour in vegetable broth and bring to a boil. Add potato cubes and rosemary sprig. Reduce heat and simmer 15 minutes until potatoes are nearly tender.
Stir in cooked sausage and chopped chard. Simmer 8–10 minutes until chard is tender and potatoes are completely soft.
Remove rosemary sprig. Season with salt and black pepper to taste.
Ladle into bowls and garnish with grated Parmesan and a drizzle of olive oil.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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