Sausage, White Bean and Lentil Soup
Created By : littleke
Savory sage and flavorful sausage make this a steamy and aromatic soup
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Prep Time |
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30 minutes |
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Cook Time |
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4 hours and 0 minutes |
| Serves 12 |
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1
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lb sage flavored beakfast sausage
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2/3
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cup lentils , rinsed
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15
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oz can white beans , rinsed
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2/3
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cup jasmine rice
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1/2
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onion , chopped
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2
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cup carrots , peeled and chopped
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3
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celery stalks , chopped
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1
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cup cremini mushrooms , chopped
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1/3
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cup kalamata olives , minced
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1
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tbsp fresh sage , minced
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1
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tbsp fresh thyme , minced
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1/4
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cup Italian parsley , minced
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1
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can diced tomatoes (15 oz)
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1
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can tomato sauce (8 oz)
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1
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qt chicken broth
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2
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cup water
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1
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bay leaf
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1
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tsp red pepper flakes
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salt and pepper (to taste)
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1/2
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cup dry white wine
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Brown sausage in a large skillet over medium high heat. Remove sausage and reserve.
Saute onion, carrot, celery and mushrooms in sausage drippings for about 5 minutes, until onions are translucent. Add sage, olives and parsley. Cook and stir for 1 minute. De glaze the pan with white wine. Cook and stir until most of wine is absorbed. Place contents of skillet and reserved sausage in a large slow cooker.
Add broth, water, bay leaf, red pepper flakes, white beans, lentils, tomatoes, and tomato sauce. Stir to combine. Season with salt and pepper to taste.
Cook in a slow cooker on low for 4-6 hours, until lentils are soft. Turn slow cooker to high and add rice. Cook for an additional 20-30 minutes until rice is soft. Serve.