Spicy Italian Sausage and Lentil Soup.

• Prep Time 20 Minutes
• Cook Time 45 Minutes

In a large stock pot, add 1tbs olive oil and 6 cloves of minced garlic.
Heat this on medium high until the garlic and oil are fragrant and then add 1 lb
hot Italian sausage.

Heat and stir until the sausage is browned, add salt and pepper to taste
and transfer the sausage and garlic to a paper towel lined bowl to drain.

In a mesh siev drain 1 and a half cups of dry lentils set them aside and in the
same mesh siev drain your canned cannellini beans.

Add the dry lentils, the beans, and the sausage to the pot with 6 cups of
chicken stock. Bring the temperature up to high and get the mixture to a boil.
Cut the heat to low, then simmer this for about 30 minutes until
the lentils have softened stir this occasionally.

While this mixture is cooking chop 4 cups of fresh spinach
and clean the leaves off of about 2 tps of thyme and 2 tps oregano.

Return the heat to medium high and add in the can of tomatoes undrained
and the oregano and thyme, bring the mixture back up to heat.
This should take about three to five minutes.
Add in the spinach and stir until the spinach is wilted
and bright green about three minutes.