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Foodgeek: |
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Rating: |
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Servings: |
1 serving |
Prep. Time: |
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Total Time: |
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Ingredients: |
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2 slices bacon
1/2 lb. lean Italian turkey sausage, casings removed
2 lg. russet potatoes, cut into 1/2-inch cubes (about 4 cups)
1 lg. onion, chopped (1 cup)
2 cloves garlic, finely chopped
1 tsp. Italian seasoning
1/2 tsp. salt
1/4 tsp. pepper
1/4 tsp. 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
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Directions:
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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.
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This recipe was healthified by the food experts at EatBetterAmerica.com. I am submitting this recipe on their behalf and with their permission. Here is a link to the official recipe source:
http://www.eatbetteramerica.com/healthified/italian-sausage-soup.aspx
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