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 For zuppa toscana hillbilly style
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2 Tbspolive oil, or whatever oil or fat that you use
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1 lbJennie-o ground turkey, Italian
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2 lgonions, peeled and diced
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16 ozfresh kale, large stems removed and cut or torn into bite size pieces
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4 cwater
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5chicken bouillon cubes or powder
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5 lgred potatoes, washed and diced small
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1 ccelery, sliced into elbows
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1 cantomato sauce (14.5 oz)
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1 candiced tomatoes, with juices (14.5 oz)
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1 canGreat Northern beans, with juices (14.5 oz)
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2 tspgarlic, peeled and diced fine (jarred is ok)
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2 TbspWorchestershire sauce
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1 Tbspdried Italian seasoning blend, a heaping tbsp is ok
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2 pinchcrushed pepper flakes
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1 canevaporated milk (12 oz)
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4 ozsour cream, full fat
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2 tspbutter, in each bowl for serving, salted or unsalted
How To Make zuppa toscana hillbilly style
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1Add the oil to a large, 5-8 qt, steel or enamel stockpot over med-high heat (5 on my electric stove). -
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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3Cook the onions in the meat for a couple of minutes; stirring them occasionally.
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4Add the kale to the pot. It should fill it close to the top.
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5Add the water and the bouillon cubes (or powder).
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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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7Remove lid. Add the rest of the potatoes.
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8Add the celery.
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9Add the tomato sauce. (If all you have is spaghetti sauce feel free to use it.)
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10Add the diced tomatoes. (If using fresh, peel seed and dice them.)
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11Add the canned beans with can juices.
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12Add the crushed pepper flakes (you can add more if you want it a bit hotter).
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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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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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15Remove the pot lid and stir in the sour cream.
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16Stir in the milk.
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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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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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