Step-by-Step Guide to Prepare Appetizing Brad's fix my boo boo, kinda Tuscan soup Cooking Basics for Beginners

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Ribbolita is a classic Tuscan dish, a celebration of beans, seasonal vegetables, and the first press of extra virgin olive oil. Olive Garden Zuppa Toscana Soup - CO Guy Stuff. Zuppa Toscana and Tuscan White Bean Soup! Tuscan soup with spicy sausages, potatoes, and spinach.

To get started with this recipe, we must prepare a few components. You can have brad's fix my boo boo, kinda tuscan soup using 12 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Brad's fix my boo boo, kinda Tuscan soup:

1. Get 1 lb ground chorizo sausage, browned and drained
2. Take 1 1/4 lbs ready to go spinach and ricotta stuffed tortellini
3. Get 1 lb roasted asparagus, cut 1 "
4. Get 3 medium red potatoes
5. Take 2 1/2 lbs failed spare ribs. 😅
6. Take 1 tbs granulated chicken bouillon
7. Get Dash white pepper
8. Make ready 1 tbs dehydrated onion
9. Prepare 4 strips meaty bacon, chopped
10. Prepare 1 pt heavy cream
11. Make ready 1 tbs minced garlic
12. Make ready 2 cups chopped baby kale

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Instructions to make Brad's fix my boo boo, kinda Tuscan soup:

1. So, the ribs are flanken style. Ribs cut thin. They were marinated in 1/4 cup each balsamic vinegar and worchestershire sauce, with a tbs minced garlic. Then glazed on the BBQ with 1/3 cup spicy brown mustard, 4 tbs brown sugar, and a dash of white pepper mixed together. The asparagus was roasted in the oven with olive oil, garlic powder, and steak seasoning.
2. Place ribs in a soup pot. Cover with water. Bring to a boil. Simmer until tender. This took almost 2 1/2 hrs to get the ribs to give in. Stir often. Add water as needed.
3. Prick potatoes all over with a fork. Microwave until just able to easily insert a fork into them. Don't overcook.
4. At the 1 1/2 hr mark, add asparagus, bouillon, pepper, onion, and bacon.
5. At the 2 hr mark, add chorizo, cream, garlic, and kale. 8 minutes before serving, add tortellini and potatoes. Cook 8 minutes. Serve while hot. Garnish with kale. Enjoy.

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