Sausage Lentil and Kale Soup
Ingredients
- 2 teaspoons extra-virgin olive oil
- 8 ounces sweet Italian sausage, casings removed
- 2 celery stalks (with leafy tops), thinly sliced
- 1 medium yellow onion, diced medium
- ½ cup dried lentils
- 6 cups low-sodium chicken broth
- 1 bunch (about ½ pound) kale, preferably Tuscan, stems removed, torn into bite-size pieces
- Coarse salt and ground pepper
- 2 teaspoons red-wine vinegar
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