Grandma's Italian Sausage and Lentil Soup

Ingredients

• 1 lb Italian pork sausage
• 4 garlic cloves
• finely minced
• 2 stalks celery & leaves
• chopped
• 8 ounces baby carrots
• 1 large yellow onion
• peeled and chopped
• 7 cups vegetable broth or 7 cups chicken stock
• 1 (16 ounce) package dry lentils
• 1 (14 1/2 ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup good white wine
• 2 12 teaspoons italian seasoning salt
• 14 teaspoon fresh ground black pepper
• shredded parmesan cheese (to taste) (optional)

Instructions

1. Remove casings from the sausage and crumble into a large stock pot.
2. Cook over medium heat until cooked through (about 10 minutes).
3. Add garlic, celery, carrots, and onion to pot.
4. Turn up flame to medium-high; cook for 5 minutes.
5. Stir occasionally.
6. Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot.
7. Bring to a boil.
8. Reduce the heat and simmer, covered for 1 hour.
9. Stir occasionally.
10. Season to taste with seasoning salt and black pepper.
11. Remove bay leaf.
12. Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.
13. Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.