Servings: 10
Amount Per Serving: 1 1/4 cup
Total Time: 55 minutes
Ingredients
- 2 slice bacon
- 1/2 pound Italian turkey sausage
- 2 russet potatoes
- 1 onion
- 2 clove garlic
- 1 tsp Italian seasoning
- 1/2 tsp salt
- 1/4 tsp pepper
- 1/4 tsp crushed red pepper flakes
- 4 cup water
- 3 1/2 cup chicken broth
- 4 cup kale leaves
- 1 can cannellini beans
- 1 cup fat-free half and half
In the mood for a similar taste experience to the Zuppa Tuscana? Skip the pricy restaurant, and stay home where you're always family.
Directions
-
In 4-quart nonstick saucepan or Dutch oven, cook bacon until crisp; drain on paper towel.
-
Crumble bacon; set aside.
-
Remove and discard drippings from saucepan.
-
Remove casings from Italian sausage.
-
In same saucepan, cook sausage over medium-high heat 6 to 8 minutes, stirring frequently, until no longer pink.
-
Drain well on paper towels; set aside.
-
Cut russet potatoes into 1/2 inch cubes.
-
Chop onion, garlic and kale leaves.
-
In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth.
-
Heat to boiling.
-
Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
-
Stir in bacon, sausage, kale and drained beans.
-
Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender.
-
Stir in half-and-half; cook just until heated.
Nutrition
1 Serving: Calories 190 (Calories from Fat 30); Total Fat 3 1/2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 20mg; Sodium 530mg; Total Carbohydrate 29g (Dietary Fiber 4g, Sugars 3g); Protein 12g Percent Daily Value*: Vitamin A 80%; Vitamin C 35%; Calcium 10%; Iron 15%