Grandma's Italian Sausage and Lentil Soup

• 1 lb Italian pork sausage
• 4 garlic cloves, finely minced
• 2 stalks celery & leaves, chopped
• 8 ounces baby carrots
• 1 large yellow onion, peeled and chopped
• 7 cups vegetable broth or 7 cups chicken stock
• 1 (16 ounce) package dry lentils
• 1 (14 1/2 ounce) can diced tomatoes
• 1 bay leaf
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1 cup good white wine
• 2 12 teaspoons italian seasoning salt
• 14 teaspoon fresh ground black pepper
• shredded parmesan cheese (to taste) (optional)

1. Remove casings from the sausage and crumble into a large stock pot.
2. Cook over medium heat until cooked through (about 10 minutes).
3. Add garlic, celery, carrots, and onion to pot.
4. Turn up flame to medium-high; cook for 5 minutes.
5. Stir occasionally.
6. Add the broth, lentils, tomatoes, bay leaf, basil, oregano and wine to the pot.
7. Bring to a boil.
8. Reduce the heat and simmer, covered for 1 hour.
9. Stir occasionally.
10. Season to taste with seasoning salt and black pepper.
11. Remove bay leaf.
12. Give soup a big stir, serve in warmed bowls and garnish with shredded Parmesan cheese.
13. Chef's Tip: Add extra broth when reheating this soup, since it will thicken as it stands.

italian pork sausage, garlic, stalks celery, carrots, yellow onion, vegetable broth, tomatoes, bay leaf, basil, oregano, white wine, italian seasoning salt, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/grandmas-italian-sausage-and-lentil-soup-328871 (may not work)