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Lentil Soup with Sausage and Greens
Ingredients
  • 1 ½ tablespoons olive oil, divided
  • 1 package (12 ounces) cooked chicken sausage, sliced
  • 1 large onion, chopped
  • 3 medium carrots, peeled and chopped
  • 3 stalks celery, chopped
  • 3 cloves garlic, finely chopped
  • 1 tablespoon chopped fresh rosemary (or 1 teaspoon dried)
  • 1 bay leaf
  • 2 tablespoons tomato paste
  • 8 ounces (about 1 cup 2 tablespoons) French green lentils, rinsed
  • 4 cups reduced-sodium vegetable or chicken broth
  • 4 cups roughly chopped Swiss chard, kale, spinach or other leafy green
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • Optional: grated Parmigiano-Reggiano cheese for topping
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