Hi

I fell in love with the Olive Gardens Zuppa Toscana soup.

I've made it before and shared my bunch of kale with 2 other
ladies.

I will be making it again this week but have no one to share the
excess kale with. What would suggest I do with 3/4 of a bunch of
kale?

Here's the Zuppa Toscana recipe I use. (I add cauliflower sometimes
and have used milk instead of the heavy cream on occasion. Of
course you can you 3 - 4 cups of your home made chicken broth
instead of the boullion cubes/powder and 2-3 cloves of garlic
minced instead of the garlic puree.)

<Quote>

http://www.tuscanrecipes.com/recipes...-garden-zuppa-
toscana.html

Olive Garden® Zuppa Toscana

This is a much requested recipe on the site given its name! Someone
who used to work at the Olive Garden sent in the original recipe
and I've adapted it to serve just 6-8. Try it since it is really
yummy!

It is a very good soup and hits the spot on cold winter days. I've
included this and a few other Olive Garden-inspired recipes on the
site for all of our visitors that enjoy eating at the restaurant
chain. In my opinion, making these recipes at home makes them even
better than the ones you eat at the restaurant!

Makes: 6-8 servings

INGREDIENTS

* 1 lb ground Italian sausage
* 1½ tsp crushed red peppers
* 1 large diced white onion
* 4 Tbsp bacon pieces
* 2 tsp garlic puree
* 10 cups water
* 5 cubes of chicken bouillon
* 1 cup heavy cream
* 1 lb sliced Russet potatoes, or about 3 large potatoes
* ¼ of a bunch of kale

1. Sauté Italian sausage and crushed red pepper in a large pot.
Drain excess fat, refrigerate while you prepare other ingredients.
2. In the same pan, sauté bacon, onions and garlic over low-
medium heat for approximately 15 mins. or until the onions are
soft.
3. Add chicken bouillon and water to the pot and heat until it
starts to boil.
4. Add the sliced potatoes and cook until soft, about half an
hour.
5. Add the heavy cream and just cook until thoroughly heated.
6. Stir in the sausage and the kale, let all heat through and
serve. Delicious!

Buon appetito!

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Another recipe a bit different:
http://www.tuscanrecipes.com/recipes...e-garden2.html

I may try this with the fennel seed.
http://www.tuscanrecipes.com/recipes...e-garden3.html