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Lower Fat Zuppa Toscana

Zuppa Toscana 4 slices Canadian bacon, diced
2 tsp. olive oil
1/2 lb. Italian sausage, casings removed
1 tbsp. olive oil
1 medium onion, diced
2 tsp. minced garlic
4 c. low salt chicken broth
2 large potatoes, peeled and chopped
1 can 2% evaporated milk
2 c. kale, chopped
Salt and pepper to taste

Heat 2 teaspoon's of oil in large pot over medium high heat. Add bacon and cook bacon for about 5 minutes. Remove from pot and set aside. Add sausage into pot, breaking it up into smaller pieces with a spoon. Cook sausage until browned about 5 minutes. Drain any grease, remove from pot into a colander and then rinse the meat with hot tap water or dab with paper toweling to remove more of the grease. Wipe the pot clean and then add 1 tablespoon oil. Heat oil over medium high heat, add onions and garlic. Sauté onions for 2 minutes or until onions are translucent. Add broth, bring to a boil and then add potatoes. Cook potatoes for about 10 minutes or until tender. Add milk and kale. Cook until kale begins to wilt about 1 to 2 minutes. Season soup with salt and pepper to taste. Makes about 8 servings.

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