Prep Time: 30 minutes
Total Time: 55 minutes
Makes 10 servings
Ingredients
2 slices of bacon
1/2 lb. chicken Italian sausage, casings removed
2 large russet potatoes, cut into 1/2 inch cubes
1 large onion, chopped
2 cloves of garlic, minced
1 tsp. Italian seasoning
1/4 tsp. pepper
1/4 tsp red pepper flakes
4 cups water
3 & 1/2 cups (2-15 oz. cans) chicken broth
4 cups chopped fresh kale or Swiss chard
1 (15 oz.) can cannellini beans, draining and rinsed
1 cup half-and-half
Directions
In a dutch oven, cook bacon until crisp, then drain on a paper towel.
Crumble bacon and set aside. Remove and discard drippings from pan. In the same pan, cook sausage over medium-high heat 6-8 minutes, stirring frequently, until browned.
Drain well on paper towels, set aside.
In the same dutch over, mix potatoes, onion, garlic, Italian seasoning, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low and cook uncovered for 10 minutes, stirring occasionally.
Stir in bacon, sausage, kale and beans. Cook 10 minutes, stirring occasionally, until potatoes and kale are tender.
Stir in half-and-half. Heat through.
Enjoy!
Nutrition Information per 1 and 1/4 cup serving
Calories: 190
Fat: 3.5 g
Carbs: 29 g
Protein 12 g
Fiber: 4 g
Recipe adapted from eatbetteramerica.com
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