Toscano Soup

This is the very first recipe I ever made totally on my own. I took inspiration from a recipe Gary brought home from a staff luncheon (Thank you, Kari Stacey) and from Rachael Ray.

1 pound Italian sausage
2 fennel bulbs (also known as anise) (You could also use 2 yellow onions, or 1 onion and 1 fennel bulb) The fennel has a VERY mild flavor. Don't be afraid of it! Embrace it! Something new!
2-3 carrots, peeled and sliced
1 large potato, peeled and chopped into medium sized chunks
2-3 tsp minced garlic
1 and 1/2 c heavy cream
1 can tomato sauce
2-3 cups chopped kale. (Don't include the chewy stalk. Remove the leaf from the stalk and chop)
4-6 cups chicken broth (You can used canned chicken broth, or make your own using chicken bullion)
1/8 tsp. red pepper flakes
1 can kidney beans - drain and rinse


Fry sausage till cooked through
Add onion and/or fennel and garlic. Let cook/sweat with the sausage for about 7 minutes.
Add potatoes and carrots. Cook/sweat for about 4-5 minutes.
Add chicken broth, tomato sauce, pepper flakes, and salt and pepper to taste - bring to boil
Add beans - bring back to boil
Add kale - bring back to boil
Stir in heavy cream. Turn off. Let sit for about 10-15 minutes.

I like to serve this with hot crusty rolls. We find the Tahoe Joe's brand of rolls to work great. You'll find your favorite.