ABOVE THE RIM TUSCAN SOUP

Ingredients;

1 ½ lb Italian sweet sausage
1 large sweet onion
3 cloves garlic
3 tbsp olive oil
1 bunch of kale or swiss chard
1 ½ cup of sliced carrots
6 cups chicken broth
3 14.5 ounce cans cannellini beans, drained.

Procedure:

(1) While the sausage is thawing, strip off the casing and then cut into bite-size pieces. Cook thoroughly until browned and set aside. (2) Chop onion and mince garlic and sauté onion and garlic in a heavy-bottomed sauce pan until translucent. (3) Boil carrots in honey and broth umtil al dente. (4) Add broth, beans, and sausage and simmer for 15 minutes. Salt and pepper to taste. (4) Add washed and chopped kale or Swiss chard and carrots and simmer for five more minutes.

For extra creaminess mash the contents of two of the cans of cannelloni beans.

Adjustments can be made for amounts of sausage, kale, and beans depending upon preferences.






This soup is great for an evening supper or lunch, especially with toasted, chewy French bread with butter and garlic salt and served with a sprinkling of shredded Parmesan or Swiss cheese.