Zuppa Toscana Soup

Salad

Breadsticks

Strawberries, Bananas, and Cream

Zuppa Toscana Soup

Ingredients:

• 1 lb ground Italian sausage {I use mild}
• 2 cups chicken broth
• 1 quard {4 cups} water
• 2 large russet potatoes, sliced into fourths, lengthwise, and then in 1/4 inch slices 
• 1 medium white onion, chopped
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1/2 cup bacon bits {about 5-6 slices of cooked bacon}
• 2 cups fresh kale
• 1 cup heavy whipping cream

Directions:

1. Brown sausage in a large skillet on medium heat. Strain and rinse fat. {You don’t HAVE to rinse your sausage, but you’ll get a greasy orange film if you don’t. There’s a little more flavor to it though, so it’s your preference.}
2. Combine chicken broth and water in a large pot and stir. Add the sausage, potatoes, onion, and garlic. Cook on medium heat until potatoes are soft, about 10-15 minutes.
3. Add bacon, salt, and pepper and let simmer on medium-low for another ten minutes.
4. Turn to low heat and add kale and cream. Heat through completely and serve.

Breadsticks

1 TB yeast                                                      dissolve ingredients on bowl then add:

2 TB sugar                                                      3 c flour (or less)

1 1/2 c warm water

1      tsp. salt v                                                     1/2 c butter or marg. melted

Mix ingredients together and knead for a few minutes in mixer. let rest for 5 minutes. roll dough into a large rectangle; cut into 12 to 15 strips. carefully pick up each strip, hold in the middle and twist. pour melted butter in a 13x9 in. pan and roll each twisted breadstick in the butter, then lay it in the pan. sprinkle the breadsticks with whatever you like ~ parmesan cheese, garlic, seasoned salt~ or leave plain. Let rise 15 min. bake at 375 or 15 to 20 min.