Zuppa Toscana

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Italian Pork Sausage(454g)
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  Bacon(113g)
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  Yellow Onion
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  Garlic(360g)
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  Wine, White, Dry(120g)
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  Low Sodium Chicken Broth
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  Potato, Russet, Baked, Flesh Only
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  Beef bouillon cube
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  1/2 teaspoon salt
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  1/4 teaspoon cracked pepper
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  Fennel Seeds, Dried(5g)
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  Red pepper flakes(5g)
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  Half and half cream(360g)
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  Kale(720g)
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  Parmesan Cheese(15g)

  Grated Parmesan — the shelf-stable canister is fine for cooking.

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  Cornstarch(15g)

Instructions

1. 1Fry the sausage in a heavy based pot or Dutch oven over medium-high heat while breaking up the meat with the end of your wooden spoon. When browned, and cooked through (about 10 minutes), drain most of the oil, leaving about 1 teaspoon of drippings in the pot. Transfer sausage meat to a plate.
2. 2Cook the bacon in the same pot/Dutch oven over medium heat until crispy (about 10 minutes). Drain, leaving about 2 teaspoons of drippings in the pot. Transfer cooked bacon to the plate with the sausage meat.
3. 3Sauté onions in the pot and cook until soft and translucent (about 5 minutes). Add the garlic and cook for 1 minute, until fragrant.
4. 4OPTIONAL: Add the wine and let reduce to half (about 2 minutes).
5. 5Increase heat to high, pour in the chicken broth and bring to a boil. Season broth with crushed bouillon, salt, pepper, fennel and chili flakes. Add the potatoes and boil until fork tender (about 10 minutes).
6. 6Reduce heat to medium. Stir in the heavy cream, cooked sausage, bacon and kale. Let simmer for 2 minutes, until kale leaves have softened.