Zuppa Toscana (without cream)

1 lb mild Italian sausage (loose or taken out of casings)

3 slices bacon, chopped

1 onion, chopped

3 garlic cloves

32 oz chicken broth

8 oz water

2 large Russet baking potatoes, chopped (peeled or unpeeled is fine)

2 cups kale or Swiss chard, destemmed and chopped

Place Italian sausage and bacon in a large pot and cook fully until sausage is browned and bacon is crisp, stirring frequently.  Add onion and saute until soft; then add garlic in the last 2 minutes of cooking.  Add chicken broth, water, and potatoes and bring to a boil, lower to a simmer and then cook for 20 minutes or until potatoes are soft.  Then add greens and cook for an additional 5 minutes.