Co-funded by the Creative Europe Programme of the European Union

Ingredients for 4

  • 2 large potatoes
  • 8 slices of bacon
  • 1½ tbsp olive oil
  • 400 g pork sausage (alternative: Italian bratwurst, sausage)
  • 1 yellow onion
  • 2 cloves of garlic
  • 750 ml chicken stock
  • 1 tbsp chilli powder
  • 1 courgette
  • 1 bulb of fennel
  • 175 ml cream
  • 175 g kale (or spinach)
  • 30 g Parmesan cheese
  • 1 tin of white beans (400g)
  • Wholemeal bread to serve
EUPOTATOES28755 website 820x480 recipes 01 71
Preparation time: 15 MIN Cooking time: 40 MIN
  1. Cut the slices of bacon into smaller pieces and the pork sausage in bite-sized pieces. Fry them together with olive oil in the pan until crispy. Remove from the pan but reserve the pan.
  2. Chop the onion and fry in the same pan. After a few minutes, add the crushed garlic.
  3. Add the chicken stock. Cut the potatoes and fennel into pieces and the courgette into slices. Add everything to the chicken stock and leave to simmer until the potatoes are cooked.
  4. Mix the sausage and bacon through the chicken soup, together with the cream, kale, white beans and grated Parmesan. Simmer until the kale has shrunk. Serve with wholemeal bread.

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