ZUPPA TOSCANA

Name: Zuppa Toscana
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Ingredients: 2 large potatoes; 8 slices of bacon; 1½ tbsp olive oil; 400 g pork sausage (alternative: Italian bratwurst, sausage) 1 yellow onion; 2 cloves of garlic; 750 ml chicken stock; 1 tbsp chilli powder; 1 courgette 1 bulb of fennel; 175 ml cream; 175 g kale (or spinach); 30 g Parmesan cheese; 1 tin of white beans (400g) Wholemeal bread to serve

Ingredients for 4

2 large potatoes
8 slices of bacon
1½ tbsp olive oil
400 g pork sausage (alternative: Italian bratwurst, sausage)

1 yellow onion
2 cloves of garlic
750 ml chicken stock
1 tbsp chilli powder
1 courgette

1 bulb of fennel
175 ml cream
175 g kale (or spinach)
30 g Parmesan cheese
1 tin of white beans (400g)

Wholemeal bread to serve

ZUPPA TOSCANA

EUPOTATOES28755 website 820x480 recipes 01 71

Preparation time: 15 MIN Cooking time: 40 MIN

Cut the slices of bacon into smaller pieces and the pork sausage in bite-sized pieces. Fry them together with olive oil in the pan until crispy. Remove from the pan but reserve the pan.
Chop the onion and fry in the same pan. After a few minutes, add the crushed garlic.
Add the chicken stock. Cut the potatoes and fennel into pieces and the courgette into slices. Add everything to the chicken stock and leave to simmer until the potatoes are cooked.
Mix the sausage and bacon through the chicken soup, together with the cream, kale, white beans and grated Parmesan. Simmer until the kale has shrunk. Serve with wholemeal bread.