Tuscan Soup - Zuppa Toscana

1. 1

   n a soup pot saute the pancetta in olive oil for 2 minutes.

2. 2

   Add onion, saute briefly. Add garlic, saute for 2 minutes until the onion becomes glassy.

3. 3

   Stir in sausage, saute on medium heat for 3 minutes.

4. 4

   Add water, bring to the boil, then reduce the heat, cover and cook over low heat for 20 minutes.

5. 5

   Add Savoy cabbage to the soup, cook for another 5 minutes.

6. 6

   Whisk in sour cream and lemon juice. Serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.