zuppa toscana hillbilly style
Don't be intimidated by the long list of ingredients. This soup comes together quickly and easily. It is satisfying and delicious. You can use beans you have canned or cooked (canellini, pinto, navy, garbanzo) your own broth or stock (instead of the water and bouillon) and tomatoes that are fresh or frozen. You can use 1 pound of ground turkey or chicken and 2 tbsp of dried Italian herbs instead of the Jennie-O, I just had this in the freezer and used it. I used canned milk but you can use any milk you have but the canned gives a rich flavor. Serving depend on bowl size and appetites.
Blue Ribbon Recipe
Once you chop your vegetables, everything is just thrown in the pot so don't be intimidated by the list of ingredients. We love soup in the winter and this version of Zuppa Toscana hits the spot. It's very savory. Tomatoes and beans provide depths of flavor. This reminds us of a cross between Zuppa Toscana and a chili. Serve with cornbread for a comforting winter soup.
Ingredients
- 2 tablespoons olive oil, or whatever oil or fat that you use
- 1 pound Jennie-o ground turkey, Italian
- 2 large onions, peeled and diced
- 16 ounces fresh kale, large stems removed and cut or torn into bite size pieces
- 4 cups water
- 5 chicken bouillon cubes or powder
- 5 large red potatoes, washed and diced small
- 1 cup celery, sliced into elbows
- 1 can tomato sauce (14.5 oz)
- 1 can diced tomatoes, with juices (14.5 oz)
- 1 can Great Northern beans, with juices (14.5 oz)
- 2 teaspoons garlic, peeled and diced fine (jarred is ok)
- 2 tablespoons Worchestershire sauce
- 1 tablespoon dried Italian seasoning blend, a heaping tbsp is ok
- 2 pinches crushed pepper flakes
- 1 can evaporated milk (12 oz)
- 4 ounces sour cream, full fat
- 2 teaspoons butter, in each bowl for serving, salted or unsalted
How To Make zuppa toscana hillbilly style
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Step 1Add the oil to a large, 5-8 qt, steel or enamel stockpot over med-high heat (5 on my electric stove). -
Step 2Add the ground meat. It can be frozen or fresh. Chop the meat as it browns. There should be no large pieces. just as the meat loses its pink add the chopped onions.
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Step 3Cook the onions in the meat for a couple of minutes; stirring them occasionally.
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Step 4Add the kale to the pot. It should fill it close to the top.
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Step 5Add the water and the bouillon cubes (or powder).
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Step 6Toss in one cubed potato (about a cup). Cover with a lid. Let it cook 5 min to wilt the kale (leave the heat on 5).
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Step 7Remove lid. Add the rest of the potatoes.
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Step 8Add the celery.
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Step 9Add the tomato sauce. (If all you have is spaghetti sauce feel free to use it.)
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Step 10Add the diced tomatoes. (If using fresh, peel seed and dice them.)
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Step 11Add the canned beans with can juices.
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Step 12Add the crushed pepper flakes (you can add more if you want it a bit hotter).
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Step 13Add the Italian seasoning. The Jennie-O has Italian seasoning but kale is a strong-tasting vegetable and can overpower the soup.
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Step 14Add the Worcestershire Sauce. Stir the soup and cover. Bring just to a boil (not a full rolling boil) and reduce the heat to med low (2 on my electric stove). Cook covered for one hour. This cooks the kale thru and blends the flavors. Turn off the heat after one hour and remove the pot from the stove eye. Remove the lid and scrape the bottom no food should have stuck. Replace the lid and let the pot sit for 15-20 minutes.
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Step 15Remove the pot lid and stir in the sour cream.
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Step 16Stir in the milk.
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Step 17Put the butter in the serving bowl. Ladle in the soup. Serve. Some Cornbread or Hushpuppies are nice served on the side or garlic toast but are not necessary.
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Step 18*Can be cooked in the 6 Qt or larger Crock Pot. Toss everything (except the milk and sour cream) in the order given into the Crock Pot (break up the meat before adding the other ingredients). Cook in low 6-8 hrs or high 2-3 hours. Turn off the pot and let sit 20 min. Add the sour cream and milk. Serve.
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