Zuppa Tuscana and Banana Bread

Alex has been talking about this soup that he really likes. It turns out to be a specialty of the Olive Garden restaurants. But easy enough to make at home.

[Because I can't follow any recipe without making changes my version is slightly different from what you get at Olive Garden. Mostly mine has a lot more kale.]

Zuppa Tuscana

1 (16-ounce) package mild or spicy Italian sausage links
6 slices bacon
1 medium onion, chopped (about 3/4 cup)
2 to 3 garlic cloves, finely minced
1 quart water
2 medium all-purpose potatoes, peeled and cut into 1/4-inch-thick slices
salt & pepper to taste
1 bunch shredded kale (cut out the stems and chop the leaves)
1 cup heavy whipping cream
1/8 to 1/4 teaspoon crushed red pepper (optional)

1. In a large soup pot or Dutch oven, cook sausage links over medium-high heat until done, about 12 to 15 minutes, turning to brown all sides. Remove from pan; bias-slice sausages into 1/2-inch slices; set aside. Drain fat.
2. In the same cooking pot, fry bacon until crisp; remove; drain on paper towels; crumble and set aside. Drain all but 1 tablespoon bacon fat from pot.
3. Add the onion to the same cooking pot and cook over medium heat until softened. Add garlic and cook for 1 minute. Add the water and potatoes. Bring to a boil, reduce heat and simmer, covered, for 15 minutes or until potatoes are tender.
4. Add salt and pepper and taste.
5. Return the cooked sausage and crumbled bacon to the pot. Add the kale (and crushed red pepper, if using), and simmer for 4 minutes. Stir in the cream and cook until heated through, without boiling. Serve hot.

Makes 4 to 6 servings.
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I also made:

Easy One-Bowl Banana Bread

Pre-heat the oven to 350°
Butter and flour one bread pan

Blend, in the mixer, until creamy:

1/3 cup shortening (butter)
2/3 cup sugar (white or brown) (white gives more of the "candied" effect on the crust)

Add, and beat until homogeneous:

1 to 2 eggs
2-3 overripe bananas
1 tsp vanilla

Mix in until smooth (don't over mix, we aren't going for gluten here):

2 1/4 tsp baking powder
1 3/4 cups flour (any kind, white or whole wheat. Let me know if you do it with gluten free.)

Optional Additions (fold in):

1 cup chopped walnuts (or pecans)
1 cup chocolate chips

Scrape into greased loaf pan. The batter is stiff. I spread it out and make a depression in the middle.
Bake at 350° for one hour, until the crust is brown and the loaf has begun to pull away from the sides of the pan.

The recipes always say "cool before slicing" I don't know why. It is really crumbly when it is hot but also really good.