Zuppa Toscana

• 1 lb groundd Italian sausage
• 1-1/2 tsp crushed red pepper
• 1 large diced white onion
• 4 tbls bacon pieces
• 2 tsp garlic puree
• 10 cups water
• 5 cubes of chicken bouillon
• 1 cup heavy cream
• 1 lb sliced Russet potatoes, about 3 lrg1/4 of a bunch of kale (or more)

1. 1. Suate Italian sausage and crush pepper in large pot. Drain off excess fat and refrigerate.
2. 2. In the same pan, saute bacon, onions and garlic over low-med heat approx 15 min, until onions are soft.
3. 3. Add chicken bouillon and water to pot. Heat to boiling.
4. 4. Add sliced potatoes and c99k until soft, about 1/2 hour.
5. 5. Add the heavy ceam and just cook until heated.
6. 6. Strir in the sausage and kale, let all heat through and serve.
7. Boun appetito!

italian sausage, red pepper, white onion, bacon, garlic, water, chicken bouillon, heavy cream, potatoes

Taken from www.epicurious.com/recipes/member/views/zuppa-toscana-52812101 (may not work)