Sausage Lentil Soup





– I lb mild Italian organic sausage
– 8 cups of Beef Broth
– 1 can of petit diced tomatoes (28 oz)
– 4 cups of diced zucchini (about 3-4 medium size)
– 1 cup of red wine
– 1 can tomato paste (6 oz)
– 2 bay leaves
– 1 bag of frozen kale
– parsley/basil
– Italian herb mix
– chili flakes

Rinse and drain the lentils. Heat olive oil in a 6-8 quart pot, crumble and brown the sausage.
Season with italian herb mix and add salt and pepper and add some chili flakes to your liking.
Add lentils and the broth, bring pot to a boil, reduce heat to low, cover and simmer for 30 minutes.
Add tomatoes, zucchini and wine.
You can use tomato paste instead of the wine or do both.
Bring back to a simmer, cover and cook for another 30 minutes

Top with parsley or basil. Serve with crusty Ciabatta bread!

Tip add some freshly grated parmeggiano cheese.