Italian Sausage Soup

• 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

1. 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. 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. 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. 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.

bacon, lean italian turkey sausage, russet potatoes, onion, garlic, italian seasoning, salt, pepper, red pepper, chicken broth, water, fresh kale, cannellini beans

Taken from www.epicurious.com/recipes/member/views/italian-sausage-soup-1257124 (may not work)