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Me, Myself & I

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Monday, January 24, 2011

Zuppa Toscana

Have you entered my giveaway yet?

If you follow me on Facebook, you likely already caught a sneak peak at this fabulous soup I made this past week.

It's called, can you guess?  Zuppa Toscana!
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So my friend Natalie, who also gave me the Macaroni and Cheese recipe, shared this recipe on my Mom's group. Well, I never really check it, so I didn't notice of course. But then, Laura, Seasyn, and Brooke all posted it on their Facebook feeds and it was completely unbearable to admire these photos without making it immediately.

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I took bits and pieces from each of their personal preferences to put into ours.

Here is the recipe I used with other options in parenthesis.

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1lb Italian sausage
2 cans chicken broth
1 cup water
1 small onion diced (or 1/4 cup) 
4 big hunks of cauliflower (or 3 large russet potatoes)
3-5 cloves garlic (I used 3 that were rather large)
8 slices of bacon crumbled
1 cup heavy whipping cream

8 oz container of cut mushrooms
2 cups spinach (or 1 cup - or kale)


I browned the sausage first, the majority cooked throughout.  Then I sauteed the garlic for a few minutes with it.  I threw those in the crock pot with the diced onions first.
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Next I threw in the cauliflower all diced up.
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I added the water, chicken broth and whipping cream and left it on HIGH for 3 hours.  You can vary the time I am sure.
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Then I cooked up the bacon
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let it cool and scissored it into bits.
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I added the mushrooms about an hour before it was time to eat.  But I saved the spinach and bacon for the last 10 minutes.  It doesn't take long to cook spinach and I didn't want to cook out all of the nutrients.  I left it on top too, to basically steam it until it was almost ready.
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Enjoy!
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Don't forget to come back and tell me what you think, or upload your pics to my Facebook page!
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