Prep Time: 30 min
Total Time: 55 min
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
4 cups water
3-1/2 cups Progresso? reduced-sodium chicken
broth (from 32-oz carton)
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.
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.
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. In same saucepan, mix potatoes, onion, garlic, Italian seasoning, salt, pepper, pepper flakes, water and broth. Heat to boiling. Reduce heat to low; cook uncovered about 10 minutes, stirring occasionally.
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.
