Path: swen.emba.uvm.edu!news.cc.utah.edu!cs.utexas.edu!news.maxwell.syr.edu!HSNX.atgi.net!newspeer2.tds.net!feeder.nmix.net!198.59.136.4.MISMATCH!feeder.swcp.com!sloth.swcp.com!not-for-mail From: "Daphne" Newsgroups: rec.food.recipes Subject: Olive Garden Toscana Soup Followup-To: rec.food.cooking Date: Thu, 29 Jun 2000 12:25:32 -0500 Organization: MSN Lines: 39 Approved: phill@rt66.com Message-ID: <012d94926171d60CPIMSSMTPE01@msn.com> Reply-To: "Daphne" NNTP-Posting-Host: inago.swcp.com Originator: recipes@swcp.com (Patricia Hill) Xref: swen.emba.uvm.edu rec.food.recipes:42788 * Exported from MasterCook * Olive Garden Toscana Soup Recipe By : Serving Size : 5 Preparation Time :0:00 Categories : Soups Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 1/2 cup Spicy Sausage Links -- 12 Links 2 Med Potatoes -- Cut In Half Lengthwise Then Cut Into 1/4" Slices 3/4 cup Onions -- Diced 5 Pieces Bacon 1 1/4 Tsp Minced Garlic 2 cup Kale Leaves -- Cut In Half, Then Sliced 2 Tbsp Chicken Base 1 Qt Water 1/3 cup Heavy Whipping Cream Preheat oven to 300 degrees. Place sausage links onto a sheet pan and bake for 25 minutes, or until done; cut into half lengthwise, then cut at an angle into 1/2 inch slices. Place onions and bacon in a large saucepan and cook over medium heat until onions are almost clear. Add garlic and cook an additional 1 minute. Add chicken base, water and potatoes, simmer 15 minutes. Add sausage, kale and cream. Simmer 4 minutes and serve. Per one cup serving: 265 calories, 17 gm carbohydrate, 10 gm protein, 18 gm fat, 897 mg. sodium, 51 mg cholesterol and 100 mg calcium. >From Sonia Borges, guest relations for Olive Garden Italian Restaurant. ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Recipes/requests go to recipes@rt66.com; questions/comments to tfdpress@acpub.duke.edu. Please allow several days for your submission to appear.