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Date Posted: 21:10:31 10/22/02 Tue
Author: S
Subject: Olive Garden-Style Tuscan Soup

1 pound spicy Italian sausage
3 slices bacon,cut into 1/4-inch dice,or crumbled precooked bacon
(optional)
1 medium onion,cut into 1/8-inch dice
11/4 teaspoons minced garlic
1 quart rich chicken stock,or 2 tablespoons chicken bouillon granules
or 2
tablespoons chicken base concentrate mixed with 1 quart water2 large russet potatoes, cut in half lengthwise and then at an angle
into
1/4-inch slices
2 cups shredded cavolo nero(see note)
1/3 cup heavy(whipping)cream

1.Heat oven to 300 degrees.Place the sausage on a baking sheet,prick
the
skin lightly all over,and bake until well cooked,about 20 minutes.
Drain
on paper towels.Cut sausage in half lengthwise and, slicing at an
angle,
cut it into 1/2-inch pieces.Set aside.

2.Meanwhile,cook the bacon,if using,and the onions in a 3- to
4-quart
saucepan over medium heat until the bacon is crisp and the onions are
translucent,about 6 to 8 minutes.Drain off any excess fat. Add the
garlic
and cook 1 more minute.

3.Add the chicken stock and potatoes.Bring to a boil, reduce heat,
and
simmer for 15 minutes.

4.Add the sausage,greens and cream.Return to a simmer and cook for 5
minutes.Serve hot.

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