Zuppa Toscana
This is the soup my kids ask for by name, their absolute favorite, requested even on their birthdays. Smoky bacon, tender potatoes, and dark ribbons of kale, all softened with a generous pour of cream at the very end. It comes together in one pot and tastes like it simmered all day, even when it didn't.
Ingredients
- 1 lb bacon, chopped
- 1 yellow onion, diced
- 3 cloves garlic, minced (optional)
- ½ tsp dried thyme
- 6 potatoes, cubed
- 8 cups water or chicken broth (bouillon paste if no broth)
- 1 bunch lacinato kale, stemmed and chopped
- a generous pour of heavy cream
- kosher salt & black pepper, to taste
Method
- 1 Crisp the bacon.
Cook the chopped bacon in a large heavy pot over medium heat until browned and crisp, stirring now and then. Leave the drippings in the pot. That is where the flavor lives.
- 2 Soften the aromatics.
Add the diced onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, if using, and the thyme, and cook one minute more until fragrant.
- 3 Add potatoes and broth.
Add the cubed potatoes and the broth (or water with bouillon paste). Bring everything up to a boil.
- 4 Simmer until tender.
Reduce to a gentle simmer and cook, uncovered, until the potatoes are fork-tender, about 15 to 20 minutes.
- 5 Wilt the kale.
Stir in the chopped kale and simmer a few minutes more, just until it is tender and bright green.
- 6 Finish with cream.
Turn off the heat and finish with a generous pour of cream. Taste, season with salt and plenty of black pepper, and serve hot.
A few notes.
- — It is wonderful with Italian sausage too, but my kids prefer the bacon, so bacon it usually is.
- — No broth on hand? Water plus a spoonful of bouillon paste does the job beautifully.
- — The soup thickens as it sits, so loosen leftovers with a splash of broth or water when reheating.