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Sausage & Lentil Soup
Ingredients
  • 1 tablespoon extra-virgin olive oil
  • 8 ounces hot Italian pork sausage, casings removed
  • 1 medium leek, sliced (white and light green parts only)
  • 1 cup chopped celery, leaves reserved for garnish
  • 1 cup chopped carrots
  • 4 cloves garlic, chopped
  • 2 teaspoons chopped fresh thyme
  • ½ teaspoon ground pepper
  • ¼ teaspoon salt
  • 3 tablespoons tomato paste
  • 4 cups lower-sodium vegetable broth
  • 4 cups loosely packed chopped stemmed collard greens
  • 1 ½ cups cooked lentils or 1 (14-ounce) can, rinsed
  • 1 (14 ounce) can no-salt-added diced tomatoes
  • 1 tablespoon aged sherry vinegar
  • 6 tablespoons Parmesan cheese, grated
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