Enjoy this Tuscan soup with marijuana olive oil

This dish will transport you to the atmosphere of a cozy, relaxed dinner under the Tuscan sun… and you can control the dosage.

Italy is the second most popular destination for American and Canadian tourists. The food, the lifestyle, the dolce vita. Along with France, it is the subject of many books about escapism, falling in love or just finding yourself. It is a magical place and who has not dreamed of being in the countryside, outside under fairy lights and enjoying some amazing local dishes. Now you can enjoy this Tuscan soup with marijuana olive oil… live the dream!

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The good thing about this recipe is that you can control the dosage. You can put the marijuana oil on the table and let people add it according to their taste and desire.

Chilly Tuscan Zuppa

Photo by Darnell Scott

Makes 4-6 servings

For the broth:

• ½ pound hard cheese rind (Pecorino, Parmesan, Grana, Asiago, Piave, Manchego)
• 1 medium red onion
• 1 bulb of garlic
• Salt to taste
• 5 peppercorns
• 10 rosemary needles
• 4 cups vegetable broth
• 6 cups water

Notes on cheese

Hard cheeses tend to be saltier than soft cheeses and are aged to develop truly unique, savory flavors. Hard Italian cheeses like Pecorino Romano, Parmigiano Reggiano, Grana Padano, and Piave are great for this recipe. Just save the rind until you have at least one full sandwich bag left to make the tasty soup. If you have other hard cheeses on hand, like Manchego, you can use those to get the majority of the rind on the Italian side of the cheese wheel. You'll get a salty richness without too much “funk” like some varieties.

Soup ingredients:

• Kale
• Vegetarian sausage (or an Italian sausage of your choice)
• White beans
• Cannabis olive oil*
• Toasted Italian bread

Quarter the onion, peel the garlic and put all ingredients in a large soup pot, bring to the boil and simmer for 45 minutes, then pass through a fine sieve.

Photo by Darnell Scott

Pour the broth back into the pot and bring to the boil with the beans. Fry the sausages on all sides and chop roughly, then set aside.

Photo by Darnell Scott

After 5 minutes, add kale. After 8 minutes, the beans should be tender and the kale well wilted and soft, even the stems. Serve hot in a large bowl, add some sausage, garnish with garlic-rubbed toast for dipping, drizzle with cannabis olive oil* and grate more cream cheese and pepper generously on top. If you like it spicier, add red pepper flakes, but not too much, it's a delicately seasoned broth.

Photo by Darnell Scott

*How to make cannabis olive oil:

Decarboxylate the starting material at 225 degrees for 20 minutes (hash and wax for 10 minutes) in a sealed container. Add ½ cup of olive oil to a mason jar of cannabis and seal. Heat in a water bath for 1 hour, strain and pour into a clean bottle.

You can substitute any of the above ingredients with pasta or tortellini, or even use all four. Even with vegetarian sausage, this combination with kale and beans makes a filling, hearty meal that will give you energy for a long evening of whatever you're doing on cold winter nights, from hygge to Hamilton tickets.