Soup (Vegetable )

Sausage and Lentil Soup

Contributor: Steph

1 Tbl Olive Oil
1 lb Italian Sausage
1 med carrot chopped
1 stalk celery chopped
1 med onion chopped
2 cloves garlic minced
1 Tbl basil
1 Tbl oregano
1 Tbl parsley
1 bay leaf
1 Tbl Worcestershire sauce
salt & pepper
1 can tomatoes whole
6 cups chicken broth
1 cup lentils
2 cups Spinach chopped
romano cheese shredded

Heat oil in a 6 quart soup pot, add sausage and begin to brown, add carrots, celery, onion and garlic, saute until they begin to soften. Add herbs and sprinkle with salt and pepper. Add tomatoes, Worchestershire sauce and chicken broth. Bring to a boil and stir in lentils. Reduce heat and simmer until lentils are tender about 20 minutes, stir in spinach to wilt. Serve with romano cheese.
Edition: 4