Carrabba’s Copycat Italian Lentil Soup
Makes 8 servings
1 pound Italian sausage
3 strips bacon, diced
3 or 4 garlic cloves, minced
1/2 cup chopped onion
1/2 cup diced celery
1/2 cup diced carrots
6 cups chicken or beef stock, divided
1 pound dried lentils, rinsed and picked over
2 (14 1/2-ounce) cans diced tomatoes
Salt, pepper and red pepper flakes to taste
2 bay leaves
1 teaspoon dried basil
1/2 cup diced zucchini
1 bunch Italian parsley, snipped
Grated Parmesan cheese and balsamic vinegar to finish
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Place the sausages in a small saucepan with water to cover and bring to a boil. Cook until sausages are no longer pink, about 10 minutes. Drain. Pierce casings so fat drains off. Rinse and slice into 1/2-inch coins.
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Meanwhile, saute bacon until crisp in a Dutch oven over medium-high heat. Drain off fat and add garlic, celery, onions and carrots. Cook, stirring, until vegetables are soft. Add 1 cup of the stock and deglaze the pan. Add the lentils, remaining stock, tomatoes, salt, pepper and red pepper. Stir in the bay leaves and basil. Bring to boil, reduce heat to a low simmer and cook, covered, for about 1 hour. Check from time to time and add water if necessary.
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Just before serving, stir in zucchini and parsley, and cook 2 minutes. Serve with balsamic vinegar, grated cheese and extra red pepper on the side.
Per serving: 387 calories (20 percent from fat), 8.5 g fat (2.4 g saturated, 1.7 g monounsaturated), 52.8 mg cholesterol, 30.7 g protein, 46.6 g carbohydrates, 14.5 g fiber, 777 mg sodium.
Source: The Seattle Times