Sausage and Lentil Soup (Original video)

Ingredients:

• 1 large onion (about 2 cups chopped)
• 3 celery ribs
• 3 medium carrots
• 1 medium zucchini
• 1 lb bulk Italian sausage
• 6 cloves of garlic
• 2 Parmesan rinds
• 1 cup dry white wine
• 6 cups homemade chicken stock (or 8 cups store-bought)
• 14 oz plum tomatoes
• 1/2 lb lentils
• Olive oil
• Salt and pepper to taste
• Fresh basil and parsley for garnish

Instructions:

1. In a Dutch oven, heat olive oil and brown the Italian sausage. Break it up as it cooks.
2. Remove the sausage and set it aside. Add more olive oil if needed, then sauté onions, celery, carrots, and zucchini until softened.
3. Add minced garlic and cook until fragrant. Pour in white wine and let it reduce by half.
4. Crush plum tomatoes and add them to the pot along with chicken stock, lentils, and Parmesan rinds. Bring to a boil, then simmer on low heat for about 45 minutes.
5. Adjust the consistency by adding water if needed. Season with salt and pepper to taste.
6. Stir in chopped basil and parsley. Serve hot, drizzled with extra virgin olive oil and grated Parmesan cheese. Optional: add spinach or kale for extra greens. Adjust lentil quantity to preference. Enjoy!