Amount Per Serving: 1 1/4 cup
Total Time: 55 minutes
- 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
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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.
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%