My latest, greatest soup

I'm obsessed with this soup. It's been a cold, dreary March in these parts, and a bowl of this deliciousness has warmed me up on multiple occasions this month. With April fast approaching and snow in the forecast this week (?!), I'm pretty sure I'll be making it again soon.

This soup is hearty without being too filling, comforting while still being healthy, and jam-packed with flavor. Give it a try. And bonus - it's totally doable on a weeknight. One note: don't skip the garlic oil topping. I thought I didn't need it, and then realized what I've been missing all these years. Garlic oil should top everything.

Sausage, Chard, and Lentil Soup

Adapted from Smitten Kitchen

Serves 4-6, depending on appetites. (Serves only 4 in my house.)

 

 

Ingredients

- 1/2 cup olive oil, divided
- 2 large links of sweet Italian sausage, casings removed
- 1 medium onion, diced
- 2 celery stalks, sliced or diced
- 2 medium carrots, peeled and sliced into half-moons or diced
- 4 cloves garlic, sliced (reserve half for later in recipe)
- Kosher salt
- A pinch of crushed red pepper flakes
- 1 cup brown lentils, sorted and rinsed
- 2 bay leaves
- 1 28-ounce can crushed tomatoes
- 6 cups water
- Freshly ground black pepper
- 3 to 4 cups shredded or thinly ribboned Swiss chard leaves (kale works, too)
- Grated Pecorino Romano cheese to finish

Directions

- Heat 1/4 cup olive oil in a large pot on medium heat. When hot, add the sausage, breaking it up with a wooden spoon until it starts to brown, about five minutes.

- Add the onion, celery, carrots, first two garlic cloves, a pinch of salt, and a pinch of red pepper flakes. Cook with the sausage until the vegetables soften a bit, another 5 minutes.

- Add the lentils, bay leaves, tomatoes, water (6 cups = two of your empty tomato can), more salt and black pepper to taste.

- Bring to a simmer and allow to cook until the lentils are tender, about 40 minutes.

- When the lentils are cooked, add the chard and cook until the leaves are tender, just a few minutes more. Discard the bay leaves.

- To finish, divide soup among bowls, then add the remaining 1/4 cup olive oil and 2 garlic cloves to a small skillet and heat over medium until the garlic softens and hisses. Drizzle this over soup bowls, and top with fresh Romano, passing more at the table.