| 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. |
| No change. |
|
| Eat Better America Test Kitchens replaced ingredients with great-tasting alternatives to create better-for-you recipes that are just as yummy as the originals. |
Nutrition Information:
190 ( 30); 3 1/2g ( 1g, 0g); 20mg; 530mg; 29g ( 4g, 3g); 12g 80%; 35%; 10%; 15% 2 ; 0 ; 0 ; 1 2