Pesto Toscano (Tuscan Pesto) Recipe

INGREDIENTS:
18 oz Fresh kale
2 each Garlic cloves, minced
1 teaspoon of Salt
3/4 cup of Olive oil
DIRECTIONS:
Wash the kale well in cold water & pat it dry. Cut away the ribs &
stem of the kale, leaving only the leafy greens. Combine all the
ingredients in a food processor & process to form a thick paste. Will
keep in the refrigerator for 5 or 6 days. VARIATION: For a mellower &
less robust flavour, blanch the kale in boiling water for 3 to 5
minutes.

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Sausage Soup Italian Style

INGREDIENTS

* 2 (14 ounce) cans beef broth
* 1 (14.5 ounce) can Italian-style stewed tomatoes
* 1 pound Italian sausage
* 2 small zucchini, cubed
* 1 clove garlic, minced
* 1 cup sliced carrots
* 1 (14.5 ounce) can great Northern beans, undrained
* 2 cups spinach - packed, rinsed and torn
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon salt

DIRECTIONS

* In pot, brown sausage with garlic.
* Stir in broth, tomatoes and carrots, and season with salt and pepper. Reduce heat, cover, and simmer for 15 mins.
* Stir in beans with liquid and zucchini. Cover, and simmer another 15 minutes, or until zucchini is tender.
* Remove from heat, and add spinach.
* Replace the lid allowing the heat from the soup to cook the spinach leaves. Soup is ready to serve after 5 mins.

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