Prep time: 15-20 minutes

Cook time: 65-70 minutes

Materials:

• 1 onion chopped
• 1 rib of celery chopped
• 1 carrot chopped
• 3 garlic cloves minced
• 2 cups chopped kale
• 1 lb. sweet Italian sausage (casings removed)
• 1 cup lentils
• 8 oz. cannellini beans
• 2 tbsp. tomato paste
• 8 cups beef broth
• Salt and pepper to taste
• 1 tsp parsley
• 1 tbsp. marjoram
• 1 tbsp. oregano
• 1/2 cup heavy cream
• 2 tbsp. neutral oil
• Parmesan cheese to taste

Process:

1. In a soup pot or Dutch oven add in the neutral oil. Keeping the heat on medium/high add in the sausage. Cook 5-6 minutes breaking the sausage up.
2. Once cooked remove the sausage onto a clean plate.
3. Add in the onions and cook 2-3 minutes until softened.
4. Add in the chopped carrot and celery. Season with a pinch of salt and cook 2-3 minutes.
5. Add in the garlic and cook stirring often until fragrant, about 60-90 seconds.
6. Add the cooked sausage back in along with the tomato paste. Mix well to incorporate the tomato paste and cook for 2-3 minutes.
7. Add in the lentils and cannellini beans. Mix gently to not break up the beans.
8. Add in the beef broth and season with salt, peer, parsley, marjoram and oregano. Mix well and cover.
9. Simmer for 40-45 minutes or until the lentils are fully cooked through.
10. Once lentils are cooked, add in the heavy cream and mix well.
11. Lastly add in the chopped kale and cook until wilted, about 90 seconds.
12. Plate and top with freshly grated Parmesan cheese.
13. ENJOY!!!