In 4 quart nonstick saucepan or dutch oven, cook bacon until crisp; drain on paper towel. Crumble bacon, set aside. remove and discard drippings from pan. In same pan, cook sausage over medium to high heat 6-8 minutes, stirring frequently, until no longer pink. Drain well on paper towels. In same pan, mix potatoes, onion, garlic and Italian seasoning, salt, pepper, pepper flakes, water, broth or stock. Heat to boiling. reduce to low; cook uncovered about 10 minutes, stirring occasionally. Stir in bacon, sausage, kale and beans. cook 10 to 15 minutes, stirring occasionally, until potatoes and kale are tender. Stir in half and half; cook until heated. Servings are about 10.
