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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Lentil Minestrone with Chard, White Beans, Italian Sausage Recipe

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This recipe for Lentil Minestrone with Chard, White Beans, Italian Sausage is from Cindy Harbaugh Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c French green lentils
1/4 c olive oil
12 oz Italian sausage or 4 oz pancetta
2 Yellow onions chopped
2 carrots diced
4 celery sliced
2 garlic cloves minced
Salt and pepper
2 T tomato paste
2 t fennel seeds
Bay leaf
Rosemary
Herb d Provence
1 t dried oregano
1 t red pepper flakes
8 c chicken bone broth
28 oz San Marzano crushed tomatoes
15 oz white beans drained and rinsed 1 1/2 c.
1 bunch Swiss chard stems and leaves chopped separated
1 c thin sliced fresh basil for garnish
Parm rind
Parmiagiano cheese for garnish
Directions:
Directions:
Soak lentils overnight. Drain and rinse.
Lg pot or dutch oven warm oil. Cook sausage until browned. Transfer to plate. Add onions, carrots, celery, chard stems and cook til soft. Add garlic and season with 1 t salt and 1/2 t pepper and cook for 1 min. Add tomato paste, fennel seeds, oregano, pepper flakes and cook another minute. Add stock, tomatoes, Parm rind, herbs, and lentils and bring to boil. Reduce heat to low, cover partially, and simmer until lentils are cooked through and stock has reduced slightly, about 20-30 min. Stir in beans and chard leaves. Increase heat to med and cook about 5 min longer. Add more salt and pepper as needed. Serve with basil and parm
Number Of Servings:
Number Of Servings:
8

 

 

 

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