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Saltysailors.com Recipe
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Italian Sausage Soup
by Tami
Gilliam, sailing vessel
Heart of Gold
Adapted from a
recipe on Epicurian.com
Ingredients:
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
Directions:
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.
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