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| Cauliflower Tuscan Soup (Zuppa Toscana) |
"A copycat of a famous Italian restaurant soup, but with cauliflower and small white beans instead of potatoes. Easy way to sneak more vegetables into food. Kids and hubby loved it!"
Ingredients :
- 1/2 pound mild or spicy Italian sausage links
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth or more as needed
- 1 head cauliflower, broken into small florets
- 3 cups baby kale
- 1 (14 ounce) can navy beans, rinsed and drained
- 1 cup heavy whipping cream
- salt and ground black pepper to taste
Instructions :
| Prep : 20M | Cook : 6M | Ready in : 47M |
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- Cook Italian sausage in a large Dutch oven until browned, 3 to 5 minutes. Drain excess fat and place cooked sausage on a paper towel-lined plate.
- Heat olive oil in the Dutch oven over medium heat and cook onion and garlic until soft and translucent, 2 to 3 minutes. Stir in cauliflower florets and cook until slightly toasted, about 5 minutes. Pour in chicken broth and bring to a boil. Cook until cauliflower is tender, about 10 minutes.
- Puree soup with an immersion blender until smooth. Stir in cooked sausage, kale, and beans; cook until kale begins to wilt, 1 to 2 minutes. Stir in heavy cream and heat through, about 1 minute. Season with salt and pepper.
Notes :
- If you don't have an immersion blender, add slightly cooled soup to a standard blender in batches and blend to desired consistency. Return soup to the pot and then stir in cooked sausage, beans, and kale as directed in recipe.
- A lower-fat option would be to use milk instead of cream, but the cream really makes it!
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