Zuppa Toscana

(WTNH) - Foodie Stephen Fries prepares Zuppa Toscana.

Ingredients:
1 pound Italian sausage (casings removed)
8 ounces smoked bacon, chopped
4 cups water
2 14.5 cans chicken broth
2 large russet potatoes, scrubbed and cubed
2 cloves garlic
1 medium onion, chopped
2 cups chopped kale or Swiss chard
1 cup heavy cream (half & half can be subsituted)
salt and pepper to taste

Method:
In a skillet over medium heat, brown sausage, breaking into small pieces, drain and set aside. In a separate skillet, fry bacon until brown, drain and set aside. Combine water, broth, potatoes, garlic, and onion in a pot; simmer over medium heat until potatoes are tender, 10-15 minutes. Add sausage and bacon and simmer for 10 minutes. Add kale and cream. Season with salt and pepper and simmer until soup is heated through. Do not allow to boil.

Recipe from: America's Most Wanted Recipes by Ron Douglas

Stephen's next culinary walking tour of downtown New Haven is Saturday, October 16, 2010 at 10:45 am. For tickets please call 203-777-8550.