I call this Tuscan chowder, a cross between a chowder and Zuppa Toscana.
I used this chowder mix as the base. It calls for seafood. I substituted sausage and bacon for the seafood.
I cooked the navy beans in water while I got the rest chopped or fried.
I added a sautéed onion and a chopped carrot, around a pound of chopped potato, 2 cups of 1 percent milk and some water.
Fried 3 pieces of bacon, drained and crumbled. 4 hot Italian sausages, sliced then fried. Added all the bacon and a bit of the sausage to the chowder mix. Then I took some liquid from the pot, and cooked a bunch of kale, ribs removed and cut into ribbons , and cooked that for a few minutes in a smaller pot, which could be added back to the chowder at the table.
I added the lemon juice at the table, with more lemon available, to taste.
We liked it.
