The saga of flying vegetables continues… Soup Sundays: Zuppa Toscana Ingredients (servings ~6) 1 lb spicy Italian sausage 3 russet potatoes diced 1 Cup ditalini 3 celery stalks sliced 1 large carrot sliced 1 onion diced 4 cloves garlic minced 3 C chopped kale 8 C chicken broth 1 1/3 C heavy cream 1/3 C Parmesan cheese-grated 2 Bay leaves 5 sprigs thyme 2 sprigs rosemary 1 Parmesan rind 1 tsp fennel Pinch of red pepper flakes Salt and pepper In a 7Qt stock pot or Dutch oven on medium heat add olive oil. Brown the Italian sausage. Once halfway cooked add onion, garlic, carrot and celery. Season with salt, pepper, fennel and red pepper flakes. Cook on medium heat until tender ~7 minutes. Add in diced potatoes, chicken broth, fresh herbs and Parmesan rind. Bring to a boil. Once at a boil add ditalini pasta. Cover and cook until pasta is al dente. Add in kale. Stir. Simmer for 3-4 minutes. Remove bay leaves, herb bundle and Parmesan rind. Add heavy cream and parmesan c...