Sausage Lentil Soup
Ingredients
- 1 tablespoon extra-virgin olive oil
- 8 ounces hot Italian pork sausage, casings removed
- 1 medium leek, sliced (white and light green parts only)
- 1 cup chopped celery, leaves reserved for garnish
- 1 cup chopped carrots
- 4 cloves garlic, chopped
- 2 teaspoons chopped fresh thyme
- ½ teaspoon ground pepper
- ¼ teaspoon salt
- 3 tablespoons tomato paste
- 4 cups lower-sodium vegetable broth
- 4 cups loosely packed chopped stemmed collard greens
- 1 ½ cups cooked lentils or 1 (14-ounce) can, rinsed
- 1 (14 ounce) can no-salt-added diced tomatoes
- 1 tablespoon aged sherry vinegar
- 6 tablespoons Parmesan cheese, grated
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