Zuppa Toscana

 

Ingredients:

• 4 slices of bacon
• 1lb. ground pork
• 1 onion, diced
• minced garlic to taste
• 64 oz. chicken broth
• 4 large russet potatoes, skinned and chopped
• 1 teaspoon red pepper flakes
• 1 teaspoon ground fennel
• 2 teaspoons smoked paprika
• a handful of kale, chopped
• 1 cup heavy cream

In a large pot, sauté the bacon on medium heat until golden brown. Remove bacon and crumble on separate plate. Cook ground pork in bacon drippings. Once pork has browned, add onion and sauté until tender. Add garlic, red pepper flakes, smoked paprika, fennel, chicken broth, and potatoes. Bring to a slow boil and cook until potatoes are tender, about 20-30 minutes. Stir in kale and cook until the leaves are tender and bright green, about 3 minutes. Then add cream and crumbled bacon.