Zuppa Toscana

This has become a favorite soup.

1/2 tsp crushed red pepper
1 large white onion, diced
4 T. bacon pieces
2 tsp garlic puree (I use minced garlic)
10 cups water
5 cubes chicken bouillon
1 cup heavy cream
1 lb. thinly sliced potatoes-about three
1/3 bunch Kale (I use spinach more often)
1 lb. ground mild Italian sausage

Saute sausage and peppers until sausage is well cooked. Drain off grease and put in a bowl. In same pan, saute bacon, onion and garlic for 15 minutes (sometimes I don't use bacon). In a large stock pot, combine water and bouillon (I will use 5 cups canned chicken broth and then 5 cups water and bouillon) Add cooked onion mixture and then sliced potatoes ( if I don't do potatoes I will put in small pasta like digitali) cook till softened, then add cream (I will leave out the cream and put in a can or two of drained white beans)Stir in the sausage and heat through then add spinach or kale. (Sometimes I will just toss a frozen chopped spinach box in and let it cook in)So there it is--you can change it up too!