Skinny Italian Sausage Soup

bettycrocker.com

Mary Ihla

I'm a groovy granny living in an RV and learning how to cook in a tiny "kitchen."

2 slices bacon

½ lb lean Italian turkey sausage, casings removed

2 large russet potatoes, cut into ½-inch cubes (about 4 cups)

1 large onion, chopped (1 cup)

2 cloves garlic, finely chopped

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon pepper

¼ teaspoon crushed red pepper flakes

4 cups water

3 ½ 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

Directions at bettycrocker.com

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