Zuppa Toscana

Ingredients

• Italian sausage225 g
• yellow onion — diced1 ea
• garlic cloves — minced2 ea
• canned great northern beans — drained and rinsed425 g
• smoked paprika — ½ tsp1.3 g
• chicken broth710 ml
• red potatoes — thinly sliced450 g
• kale — stems removed and chopped225 g
• half and half — room temperature475 ml

Method

1. Add the sausage to a large soup pot and sauté over medium heat, breaking it up into small pieces as it cooks. The sausage should contain enough fat to keep it from sticking; if not, add a touch of olive oil. It's okay if a small amount browns on the bottom of the pot.
2. While the sausage is cooking, dice the onion and mince the garlic. Add them to the pot and sauté until the onions are softened. The moisture from the onions helps dissolve any browned bits of sausage off the bottom of the pot.
3. Drain and rinse the beans. Add the beans, smoked paprika, chicken broth and water. Put a lid on the pot and bring to a simmer over medium heat.
4. While the pot is heating, cut each potato into quarters lengthwise, then slice across into thin 3 mm (1/8-inch) slices. Add the potatoes to the pot along with the chopped kale. The kale will fill the pot at first but wilts within a few minutes; stir occasionally to help it along.
5. Simmer over medium heat for about 15 minutes, or until the potatoes are tender.
6. Remove some of the hot broth to a separate bowl and whisk in the room-temperature half and half. Pour the tempered mixture back into the pot and bring everything to a gentle simmer (don't let it boil).
7. Season with red pepper flakes and freshly cracked black pepper if desired.