Toscana Soup

• 1/2 pound Italian sausage links
• 3/4 cup diced onion
• 1 slice bacon, cut into 1/4-inch pieces
• 1 1/4 teaspoons minced garlic
• 4 cups nonfat, low-sodium chicken broth
• 2 baking potatoes, peeled, halved lengthwise and cut into 1/4-inch slices
• 2 cups kale or other greens, thinly sliced
• 1/3 cup whipping cream
• Salt to taste

1. Heat oven to 300 degrees. Place sausages on baking sheet and bake 15 to 20 minutes. Halve lengthwise, then cut diagonally into 1/2-inch slices.
2. In 3- to 4-quart saucepan, combine the onions and bacon and cook over medium heat until onions are almost transparent, 3 to 4 minutes. Add garlic and cook 1 minute. Add chicken broth and potatoes and bring to boil.
3. Reduce heat to maintain a simmer and cook for 15 minutes. Add sausages, greens, cream and salt to taste. Simmer 5 minutes longer.

italian sausage, onion, bacon, garlic, nonfat, baking potatoes, kale, whipping cream, salt

Taken from www.epicurious.com/recipes/member/views/toscana-soup-50090858 (may not work)