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:

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.

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.

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.

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.

Recipe from SaltySailors.com.

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