107 Airport Rd. Westerly, RI 02891 (401) 596-0146 service@thorptrainer.com
Escarole Soup


1⁄2 pound sweet or hot sausage 1 large onion, chopped
1 stalk celery, finely chopped
1 tablespoon chopped garlic

1 (16 oz) package dry lentils, rinsed 1 cup shredded carrot
8 cups water
2 (14.5 oz) cans of chicken broth

1 (28 oz) can diced tomatoes
1 tablespoon garlic powder
1 tablespoon chopped fresh parsley 2 bay leaves
1⁄2 teaspoon dried oregano
1⁄4 teaspoon dried thyme
1⁄4 teaspoon dried basil
Salt & Pepper to taste
1⁄2 lb. ditalini pasta (optional)


Place sausage in a large pot. Cook over medium high heat until evenly brown. Add onion, celery and chopped garlic, and sauté until tender and translucent. Stir in lentils, carrot, water, chicken broth and tomatoes. Season with garlic powder, parsley, bay leaves, oregano, thyme, basil, salt & pepper. Bring to a boil, then reduce heat. Cover and simmer for 2 1⁄2 to 3 hours, or until lentils are tender. Stir in pasta, and cook 15 or 20 minutes, or until pasta is tender.