Ready for Spring and an Italian Soup Recipe
It’s been a long winter.
Not a long, cold winter, but just a long winter.
I’m not complaining about the lack of cold, snowy and icy
weather, but I think a warm gorgeous winter can seem like a long one.
Why, you ask?
While I don’t have cabin fever, I certainly have spring fever. I want to not just get outside and enjoy the weather as we have been so many days, I want to plant veggies and see leaves on the trees again!
All in good time, the official start of spring is only a month away.
We’ve had some days that make good soup days, so I will share with you my adapted recipe from Rachel Ray for her Italian style lentil soup.
She uses kale and few potatoes, while we use baby spinach and more potatoes.
It took me a few tries to perfect, but I finally got it yummy. Dale even says it’s better than the ones we’ve tried dining out:
Lentil Soup with
Spinach and Italian Sausage
2 tbsp. EVOO
½ – 1 # of ground Italian sausage
4 cloves of garlic (pressed or finely minced)
2 bay leaves
1 tbsp. McCormick Italian seasoning
1 large onion, finely chopped
5 medium potatoes, diced
2 tbsp. tomato paste
4 cups of baby spinach
½ cup red cooking wine
1 large box of chicken or beef stock
1 ¼ cup of lentils
Shredded Italian cheese
Heat the EVOO in soup or stock pot over medium high heat. Add sausage and brown, breaking up the sausage as it cooks. Stir in the onion, garlic and tomato paste, cooking for a couple of minutes. Stir in the wine to deglaze the pot. Add the stock, potatoes, lentils, baby spinach, seasoning and stir altogether. Place bay leaves at the top of the liquid. Cook at a simmer for 1-1/2 hours. Remove bay leaves. Spoon into bowls, top with some grated cheese and serve with your choice of crusty or garlic bread.
Are you ready for spring? Do you think the unusually long winter has made you more ready?