Spinach and Sausage Lentil Soup

Name: Spinach and Sausage Lentil Soup
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 pound bulk spicy pork sausage; 1 cup dried brown lentils, rinsed; 1 can (15 ounces) cannellini beans, rinsed and drained; 1 carton (32 ounces) reduced-sodium chicken broth; 1 cup water; 1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained; 6 cups fresh spinach (about 4 ounces); Crumbled goat cheese, optional

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Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 4

Author : Taste of Home

Ingredients

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1 pound bulk spicy pork sausage1 cup dried brown lentils, rinsed1 can (15 ounces) cannellini beans, rinsed and drained1 carton (32 ounces) reduced-sodium chicken broth1 cup water1 can (14-1/2 ounces) fire-roasted diced tomatoes, undrained6 cups fresh spinach (about 4 ounces)Crumbled goat cheese, optional

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Instructions

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In a Dutch oven, cook and crumble sausage over medium heat until no longer pink, 5-7 minutes; drain., Stir in lentils, beans, broth and water; bring to a boil. Reduce heat; simmer, covered, until lentils are tender, about 30 minutes. Stir in tomatoes; heat through., Remove from heat; stir in spinach until wilted. If desired, serve with goat cheese.