Sausage Lentil Soup

• 1 medium onion, chopped
• 1 clove garlic, minced
• 1 tablespoon oil
• 10 baby carrots, chopped
• 1 medium zucchini, chopped
• 1 stalk celery, sliced
• 2/3 cup dry lentils, rinsed and drained
• 1 (6 ounce) bag baby spinach leaves
• 4 cups water
• 4 4 teaspoons beef bouillon or 4 teaspoons vegetable bouillon granules
• 1 teaspoon oregano
• 1/4 teaspoon thyme, crushed
• 1 (14 1/2 ounce) can diced tomatoes, with basil
• 1/2 cup ditalini
• 1/2 package hillshire Little Smokies sausage

1. In large kettle or dutch oven add oil and saute the chopped vegetables,except for the spinach and tomatoes, until tender.
2. Add the bouillon and water and heat until the bouillon is dissolved.
3. Add the lentils and the spices, and cook until tender on med-low heat.
4. About 30 minutes.
5. When lentils are tender, add the tomatoes, and Little Smokies and simmer covered for 30 minutes.
6. Add the Ditalini pasta and spinach leaves and cook until pasta is tender.
7. Serve with a crusty bread and hot sauce to taste.

onion, clove garlic, oil, baby carrots, zucchini, celery, dry lentils, baby spinach, water, beef bouillon, oregano, thyme, tomatoes, ditalini, sausage

Taken from www.food.com/recipe/sausage-lentil-soup-57615 (may not work)