Italian Sausage Soup *low Fat*

This recipe tastes just like the sausage soup at the olive garden. It's just a little healthier. I have used several different beans, great northern, kidney, pinto and they all taste good.

• Ready In: 1 hr 25 mins
• Serves: 10
• Yields: 1 1/4 CUPS

Ingredients

• 2  slices bacon
• 1⁄2 lb  lean  Italian sausage
• 2  large russet potatoes, cut into 1/2 inch cubes
• 1  large onion, chopped
• 2  garlic cloves
• 1  teaspoon  italian seasoning
• 1⁄2 teaspoon salt
• 1⁄4 teaspoon pepper
• 1⁄4 teaspoon red pepper flakes
• 4  cups water
• 3 1⁄3 cups  progresso reduced-sodium chicken broth
• 4  cups  chopped fresh kale
• 11  ounces cannellini beans, drained, rinsed
• 1  cup  fat-free half-and-half or 1  cup  regular half-and-half

Directions

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 sauce pan, cook sausagecasings removed, over medium-high heat 6 to 8 minute stirring frequently until no longer pink. set aside.
3. in same saucepan, mix potatoes, onion, garlic, italian seasoning, salt, pepper, pepper flakes, water adn broth. heat to boiling. reducce heat to low, cook uncovered about 10 min, stirring occasionally.
4. stir in bacon, sausage, kale and beans. cook 10 to 15 min, stirring occassionally, until potatoes and kale are tender. stir in half and half. cook just until heated.