Ingredients
Scale
- 1 Tablespoon Extra Virgin Olive Oil
- 2 carrots, chopped into bite sized pieces
- 1/2 cup onion, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 3 links Chicken Italian sausage (or your favorite sausage), removed from casings
- 1 teaspoon each Italian seasoning, dried thyme
- Salt & Pepper, to taste
- 1 small can (6 oz) tomato paste
- 14 oz can petite diced tomatoes
- 2 cups Randall Great Northern Beans, drained and rinsed
- 1 cup green lentils
- 6 cups chicken stock
- 8 oz fresh spinach, chopped
- Garnish: Italian blend cheese
Instructions
- In a large pot, heat EVOO over medium high heat. Add celery, carrots and onion. Cook 4-5 minutes, until starting to become translucent. Season with thyme and Italian seasoning.
- Add chicken sausage, crumbling with flat spatula as cooking. After 5 minutes, add minced garlic.
- Cook sausage until brown. Add tomato paste, lentils and beans. Stir to incorporate.
- Slowly pour in stock and diced tomatoes.
- Bubble on medium for 20 minutes, longer if you want!
- Right before serving, add chopped spinach. Stir.
- Serve with toasted bread and top with Italian cheese.