Italian Sausage and Veggie Soup

Hi There!

There is a crispness in the air that can only be attributed to the approach of THE BEST season in Ohio: autumn.  The sky is bright blue, there is football on almost every night, and my belly is craving comfort foods.

How 'bout you?  Are you craving soup, pasta, gravy?  I can't seem to get enough soup with its hot steamy goodness.  I WANT IT ALL TO MYSELF!  However, my mother's voice in my head says I must share, so share I will.  

This recipe was originally from Rachael Ray, but I changed a few things to suit my family's tastes.  It is so hearty, good and good for you.  It is high in fiber and antioxidants so eat up!

Italian Sausage and Veggie Soup

1 Pound Hot or Mild Italian Sausage (Remove from casing)
2-3 Tablespoons Olive Oil
1/2 Large Onion, peeled and chopped
Handful of Shredded Carrots (I use per-packaged matchstick carrots)
2 Ribs of Celery, chopped
1 Medium-Large Potato, peeled and chopped
1-2 Bay Leaves ( I usually use 2)
1 Teaspoon Dried Thyme or a couple sprigs of fresh
1/2 Teaspoon Dried Rosemary or a sprig of fresh
1/4 Cup Dry White Wine
2 Quarts Chicken Stock
1 Cup Lentils
1 Bunch Kale, cleaned, stemmed, and chopped
Salt and Pepper
Fresh Flat Leaf Parsley for Garnish

Add olive oil to preheated pan; brown and crumble the sausage.  Add onion, carrots, celery, potato and herbs to the pan and season with salt and pepper.  Cook for about 10 minutes.

Add wine, stock, and lentils to sausage and veggies and cook for about 30 minutes or until the lentils are tender.  Before serving, wilt in the kale.  (I think half a bunch of kale is more than enough).  

If you are trying to cut fat and calories from your diet, I  suggest using Johnsonville pork and chicken sausages.  They have 50% less fat and the taste is no different.  Who needs added fat to clog our arteries and take up residence on our....um....body.

 I hope you enjoy this soup if you try it.  Make it a great week!