Zuppa Toscana

Name: Zuppa Toscana
Yield: 2 servings
Cuisine: British
Ingredients: 1 medium (diced) Potato; 1 (diced) Carrot; 100 g (cooked or canned, drained) White beans (I used cannellini beans); 2 leaves (torn into pieces) Cavolo nero; 40 g (diced) Pancetta; 50 g (crumbled) Sausage; 1/4 (chopped) Onion; 1/2 stalk (sliced) Celery; 1 clove (minced) Garlic; 400 ml Chicken stock (homemade or shop bought); 100 ml Double cream; 1 tbsp Olive oil; 1/2 tsp Dried mixed herbs; 1/2 tsp Salt; 1/2 tsp Black pepper

Lisa @lisagc

Bristol, UK

My version of zuppa toscana. Discovered the dish after looking up how to use cavolo nero from my oddbox and it was perfect for using up what I already had in my fridge, as well as some chicken bones in the freezer which were left over from a roast.

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Ingredients

2 servings

1medium (diced) Potato
1(diced) Carrot
100 g(cooked or canned, drained) White beans (I used cannellini beans)
2 leaves(torn into pieces) Cavolo nero
40 g(diced) Pancetta
50 g(crumbled) Sausage
1/4(chopped) Onion
1/2 stalk(sliced) Celery
1 clove(minced) Garlic
400 mlChicken stock (homemade or shop bought)
100 mlDouble cream
1 tbspOlive oil
1/2 tspDried mixed herbs
1/2 tspSalt
1/2 tspBlack pepper

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Steps

1

Heat olive oil in a saucepan, sauté sausage and pancetta until browned.
2

Add onion, celery, garlic, and dried herbs. Add salt and sauté until fragrant.
3

Add carrot and potato and another pinch of salt, cook for 2 minutes.
4

Pour in chicken stock, bring to a boil, then simmer for 10 minutes.
5

Add beans and torn kale, cook for 5 minutes.
6

Stir in heavy cream, and pepper. Simmer for 2 minutes.
7

Adjust seasoning and serve hot.