Name: Zuppa Toscana
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 - 8 serves
Ingredients: 1 tablespoon olive oil; 1 pound mild Italian Sausage (casings removed); 4 oz (125 g) diced bacon; 1 large onion (chopped); 6 cloves garlic (minced); 1/2 cup dry white wine (optional); 1 1/2 quarts (1.5 litres) low-sodium chicken broth; 5 Russet potatoes (scrubbed, rinsed and sliced into 1/4-inch slices*); 1 cube beef bouillon (crushed); 1/2 teaspoon salt; 1/4 teaspoon cracked black pepper; 1 teaspoon ground fennel; 1 teaspoon red chili flakes (optional — adjust to your taste); 1 1/2 cups half and half or heavy/thickened cream; 3 cups chopped kale (hard stems removed (substitute with baby spinach leaves or Swiss chard)); Fresh shredded parmesan cheese (for serving); 1 tablespoon cornstarch (optional -- for a thicker soup) (SEE NOTES)