Sausage, kale, and gnocchi soup

from Abby Gitlitz

Freezes well

Ingredients: list them here

1# bulk italian sausage

6 slices of thick cut bacon, cut into 1/2" pieces

1 medium yellow onion, chopped

3 cloves garlic, minced

4 c kale, stems removed and cut into bite sized pieces

7 c chicken broth

1 # gnocchi

1 15oz can canellini beans

1 c heavy cream

Salt & pepper

Directions

1. Bring chicken stock to a low simmer in a medium soup pot.
2. Heat a medium skillet over a medium heat.
3. Add meat and brown, breaking into small pieces.
4. Remove meat from the pan with a slotted spoon, leaving behind the grease.
5. Add bacon and cook until just crispy.
6. Remove with slotted spoon and add to sausage.
7. Drain off most of the fat.
8. Add onions to pan and cook 5-7 minutes until softened.
9. Add garlic. Cook two minutes
10. Add kale and cook until just wilted. 
11. Add everything but gnocchi and the cream to the chicken stock and bring to a boil.
12. Add the gnocchi and cook until the gnocchi raise to the surface, 3-5 minutes.
13. Reduce heat and add the cream. Bring back to a low simmer.
14. Turn off and serve.