Turkey Sausage, Lentil, and Kale Soup

1-2 Tablespoons Olive Oil
1 pound of turkey sausage, remove casings
4 cloves of garlic
2 bayleaves
1 onion, chopped finely
1 carrot, diced finely
1 bunch Kale, or a half a large bunch, de-stemmed, and chopped [spinach would also be good]
1/2 cup red wine
8 cups of chicken broth (Swanson's no fat, less salt)
1 8 ounce can of Hunt's tomato sauce
1 and 1/4 cup of lentils
salt, pepper, thyme, rosemary, and basil to taste
1 cup of DeCecco  farfelline dry (cooked and rinsed)
Pecorino Romano

In a large stock pot, heat olive oil.  Remove sausage casings, add to hot oil, break up and brown.  I put the onion and carrot in chunks in a food processor, and pulsed till finely diced.  Add the garlic cloves to this mixture, or press the garlic.  Saute' with the sausage till soft.  Add bayleaves, spices, and red wine.  Reduce slightly.  Add the tomato sauce and stir for a minute or two.  Adjust spices to taste, and add a dash of cayenne or chili powder (I did by accident, and it was good!).  Pour in the 8 cups of chicken broth or stock, and add the lentils.  Simmer.  Wash and chop the kale, and add that, too.  Simmer till lentils are cooked - about 30 minutes.  After soup has simmered about 15 minutes, boil water, and cook 1 cup of farfelline pasta (little bows).  You can use any small pasta, like elbows or shells, too.  Rinse and add to the soup when it is almost done.  Garnish with freshly chopped Italian parsley and grated Pecorino Romano cheese.  I served the soup with garlic breadsticks, and a tossed green salad.  Remove the bayleaves before serving.


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