Sausage Lentil Soup

1 Tbsp olive oil

1 lb Italian Sausage 

1 cup celery, died

1 cup carrot, diced

1 cup onion, diced

2 cloves garlic, minced

1 bay leaf

¼ tsp dried thyme crumbled

8 cups chicken stock (or less and add more wine)

1 cup red wine 

1 28 oz. can diced San Marzano Tomatoes

1 cup dried lentils

Salt to taste

12 large spinach leaves trimmed and shredded

Heat olive oil in large heavy pot. Add sausage and cook over medium heat for 8-10 minutes. Remove sausage from pot and drain off all but 2 tbsp drippings, then add celery, carrots and onion. Cover and cook over medium low heat. Add garlic, bay leaf and thyme cooking 5 minutes more.

Return cooked sausage to pot along with chicken stock, tomatoes and lentils. Reduce heat to low, partially cover and simmer soup gently for about an hour.

Skim fat from surface if necessary and season with salt. Just before serving stir in shredded spinach leaves.