Zuppa Tuscana Soup

A new post, finally! We recently went to California for a week with Shawn's family. While we were there we each took a night cooking dinner. My sis-in-law, Becca, made this awesome soup. So today she is our guest writer. So go make dinner tonight, Becca style. It's super easy as super yummy! Thanks for the great recipe Becca!

ZUPPA TUSCANA (BECCA STYLE) RECIPE:

Yield: about 4-6 generous servings

Ingredients:

6-9ish med-lg potatoes

2ish carrots, diced up super-tiny

2 cubes chicken bullion, "smooshed"

water

1 lb Italian sausage (I like Jimmy Dean the best.)

1/2 large onion, diced

1 can evaporated milk

1/2 cup milk

1/2 - 1 cup fresh grated Parmesan cheese *divided

kale, de-stemmed and chopped

salt/pepper, to taste

Directions:

Wash and slice potatoes (the thinner, the quicker they cook). Put in a large pot and cover with water. Toss in the carrots and chicken bullion, too. Boil until tender, stirring occassionally (to make sure they don't burn to the bottom). Using a potato masher, just mash up the potatoes a little in the water (sometimes my spoon does the trick, too).

While the potatoes boil, brown italian sausage and onions in a frying pan. Drain if desired (I don't.).

Put the sausage/onion mix into the potato pot. Add the evaporated milk, milk, Parm cheese and the kale. Add lots of pepper and salt to taste. Warm (don't boil at this point) until the kale is wilted a tiny bit and the whole thing is warm/hot.

Serve warm, sprinkled with even MORE Parmesan cheese... and ENJOY!

PS. I've also used like 2 tsp. of minced garlic in it, and it was yum that way, too.