This hearty, easy to execute soup is brimming with on-trend ingredients such as escarole and lentils.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
Campbell’s Beef Consomme, condensed can
|Water||1 L||4 cups|
|Lentils, drained, rinsed wellt||375 mL||1 1/2 cups|
|Olive oilt||30 mL||2 tbsp|
|Italian sausage links, cut into ½ inch (1.2 cm) pieces||340 g||3/4 lb|
|Onion, finely chopped||125 mL||1/2 cup|
|Carrots, finely choppedt||250 mL||1 cup|
|Celery ribs, finely chopped||250 mL||1 cup|
|Garlic cloves, finely choppedt||3|
|Pepper||5 mL||1 tsp|
|Tomato pastet||30 mL||2 tbsp|
|Escarole, chopped, packed*||500 mL||2 cups|
|Red-wine vinegart||15 mL||1 tbsp|
|1. Combine Campbell's Beef Consommé and water in a large stockpot. Add lentils and bay leaf. Simmer uncovered for 12 minutes.|
|2. Meanwhile, heat oil in a large stockpot over medium-high heat. Brown sausage, about 7 minutes. Transfer sausage with a slotted spoon to a bowl.|
|3. Reduce heat to medium and sauté onion, carrots, celery, garlic, and pepper, stirring occasionally, until softened, about 5 minutes.|
|4. Stir in tomato paste and cook, stirring for 2 minutes.
5. Add sausage and other ingredients to broth and lentil mixture
|6. Add escarole and cook until tender, about 3 minutes.|
|7. Stir in vinegar to taste. Discard bay leaf.|
- Garnish: chopped escarole (or chopped kale, if using kale)