A foodie confession + a recipe

I wont lie, I'm a bit of a food snob. The husband and I LOVE going out to eat at new and exciting restaurants. We also really enjoy getting creative in the kitchen, we even have our own Iron Chef competitions. But I do have a chain restaurant weakness... The Olive Garden. I don’t know about yall but I could eat my weight in Olive Garden. When S and I first started dating I think he fell in love with me the night he took me to the OG. He was amazed at how much I put away. But those darn breadsticks and soup are like crack I tell ya. While I was pregnant I craved it! I decided that I just needed to make my own version of my favorite OG soup so that I didn’t have to go so frequently. So here is my take on Zuppa Toscana {it's a bit healthier as well} 

OG Mayor Soup

Ingredients:

1/2 Head of kale, chopped
¾ can of cannellini beans
¾ cup chopped mushrooms
2 large red potatoes sliced
1 package sausage
1 tablespoon garlic
1 teaspoon pepper
1 quart low sodium chicken broth
15 oz can of fat free evaporated milk
½ tablespoon butter

Brown sausage in pot until fully cooked. Remove sausage and drain all but 1 teaspoon of grease.

Add butter to pot and melt. Sautee mushrooms, garlic, and onions until onions are translucent.

Add potatoes to pot and cover. Cook for three minutes.

Add kale and beans and stir. Replace lid and cook for 2 minutes.

Stir in pepper, broth, and evaporated milk. Cover and bring to a boil.

Remove lid and reduce heat. Simmer for 20 minutes or until potatoes are tender.