Loaded Zuppa Toscana

INGREDIENTS

6 slices bacon uncooked
1 pound bulk/ground spicy Italian sausage
1 onion, chopped
3 carrots, chopped (approx. 1 ½ cups)
3 stalks celery, chopped (approx. 1 ½ cups)
4-6 garlic cloves, minced
1/3 cup flour
1 1/2 pounds/3 medium russet potatoes chopped into bite size cubes
1  15 oz. can cannellini beans rinsed and rained
1  15 oz. can can sweet corn rinsed and drained
1  15 oz. can creamed corn
4 cups low sodium chicken broth
3 cups milk
3 tablespoons cornstarch
1 tablespoon Dijon mustard
2 bay leaves
1 tablespoon chicken bouillon
1 tsp EACH dried parsley, salt
1/2 tsp EACH dried basil, dried oregano
1/4 tsp EACH dried thyme, pepper
1/4 teaspoon red pepper flakes, or more to taste (optional if you like heat)

Add later:

2-3 cups half and half
4 cups loosely packed  fresh chopped spinach or kale

Garnish (optional)

remaining bacon in directions
fresh parsley
Parmesan cheese

Zuppa Toscana

 ½ lb. Italian Sausage (hot or mild)
1 yellow onion
2 cloves garlic
1 (15 oz.) can Great Northern beans
½ tsp smoked paprika
3 cups chicken broth
1 cup water
2 cups half and half
3 medium red potatoes (1.5-1.75 lbs.)
1 bunch (8 oz.) kale, chopped
pinch red pepper flakes (optional)
freshly cracked black pepper (optional)


Go here for the rest.


Have made this, used more vegetables and ham instead of sausage. Roughly mashed the beans to help thicken the soup. Really yummy although it might be best not to add the cream until serving.