Giorgio’s Spicy Italian lentil Soup

Giorgio Celmo

Ingredients

1 pound Italian sausage (spicy or sweet your choise)

6 Ounces pancetta or 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 baby zucchini

1 bunch Italian parsley, snipped

Grated Parmesan cheese and balsamic vinegar to finish

Directions

Remove casings from Italian sausage and cut into ½ inch discs
In a Dutch oven over medium-high heat; sauté bacon, sausage until browned and a little crispy, Drain off fat and add garlic, celery, onions and carrots. Cook stirring vegetables until 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.
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.