Italian Sausage Soup

by Tami Gilliam, sailing vessel Heart of Gold

Adapted from a recipe on Epicurian.com

• 2 slices bacon
• 1/2 lb lean Italian turkey sausage, casings removed
• 2 large russet potatoes, cut into 1/2-inch cubes (about 4 cups)
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, finely chopped
• 1 teaspoon Italian seasoning
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1/4 teaspoon crushed red pepper flakes
• 2 cans (14 oz each) reduced-sodium chicken broth
• 4 cups water
• 4 cups chopped fresh kale or Swiss chard leaves
• 1 can (15 or 19 oz) cannellini beans, drained, rinsed
• 1 cup fat-free half-and-half or regular half-and-half
• Fresh Basil, chopped
• Parmesan Cheese, grated

1. 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.
2.  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.
3. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, broth and water. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
4. Stir in bacon, sausage, kale and beans. Cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half-and-half; cook just until heated.  Top with basil and parmesan cheese.