4-5yellow waxy potatoes (e.g. Yukon Gold), about 2 pounds(these hold their shape better but you can use Russets if you prefer a creamier texture)
1teaspoonsalt
1/2teaspoonfreshly ground black pepper
1/4teaspoondried oregano
1/4teaspoondried thyme
pinch of red pepper flakes, optional for some heat
1 bay leaf
6cupspacked chopped kale (1 large bunch), thick stems removed
2cupsheavy cream or half and half
2tablespoonscornstarch mixed with 2 tablespoons water or broth(optional if you prefer a thicker soup)
Instructions
In a pot or Dutch oven, cook the bacon until done. Add the sausage and cook until no more pink remains. Add the onions and cook until soft and translucent, then add the garlic and cook for another minute. Drain some of the excess fat. If you're using the wine, add it and boil for 2 minutes.Add the potatoes, broth, and seasonings. Bring to a boil, reduce the heat, cover and simmer for 15-20 minutes or until the potatoes are tender when pierced with a fork. If you prefer a thicker soup, add the cornstarch slurry and simmer another minute or two until thickened. Add the kale and simmer for another 2-3 minutes or until the kale is wilted and tender. Stir in the cream and heat through. Discard the bay leaf. Add salt and pepper to taste. If desired, you can serve your Zuppa Toscana with some freshly grated Parmesan cheese and/or some additional crumbled bacon.
Notes
For more bulk you can add a can of drained cannellini beans if desired.