Whole30 Zuppa Toscana

1 Add bacon to a cold stock pot and set over medium-high heat. Cook the bacon, stirring regularly, until browned, about 6 minutes. Transfer the bacon to a plate lined with paper towel and set aside.
2 Add the sausages and use a wooden or metal spoon to break them into small pieces. Cook, stirring occasionally, until the sausages are browned and cooked through, about 7 minutes. Transfer the sausage to a bowl and set aside.
3 Discard all but 2 tablespoons of the fat in the pot. If necessary, add extra-virgin olive oil. Add the onions and cook, scraping any brown bits on the bottom of the pot, until slightly soft and translucent, about 4 minutes. Add the garlic, chili flakes and fennel seeds, if using, and cook an additional 60 seconds. Add the coconut milk and cook until reduced by ¼ in volume, about 2 minutes.
4 Add the chicken stock, potatoes and bay leaves. Bring the liquid to a boil, lower the heat to medium-low and cover partly with a lid. Cook until the potatoes are fork tender, about 15 minutes.
5 Add the kale and cook until significantly wilted, about 3 minutes. If necessary, add water or chicken stock to cover. Return the cooked sausage to the pot and stir through. Let the soup simmer for 5 minutes for the flavours to come together. Taste for seasoning and adjust with salt and pepper as desired.
6 Ladle the soup into individual serving bowls and garnish with the reserved bacon.