A New Variation of Olive Garden's Zuppa Toscana

4 stalks celery

5 med. carrots

6 big leaves of kale

1 med. Vidalia onion

½ lg. red bell pepper

6 lg. cloves of garlic

2 med. green zucchinis

14oz. ground pork and beef

*7-10 1½" tiny red potatoes

2T+/- a rosemary-based seasoning

½t+/- Penzey's Black and Red Spice

(a mix of black and cayenne pepper)

6c water

2 cans drained, rinsed Cannellini beans

2T+/- chicken or beef soup base

1c half and half - optional

Slice, dice or chop the first group of vegetables into a heavy 6 quart pot.  Add the crumbled meet and heat over low heat.  Simmer, covered 10 minutes, stay close and stir the pot every few minutes.  Once the meat is broken up and releasing the juices, and browned nicely, add the next group of ingredients.  Simmer, covered over low heat for 45-50 minutes.

Add the beans, then more water if you want.  Stir in the half and half, check flavors then add other seasonings, spices and / or more of the soup base to get the flavor you want.

*(If you'd rather omit the potatoes and use pasta, pick a 'chunky' one.  Cook it to the al dente' stage, separately and add it at the very end, just before serving,)  . .Lin