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Healthy foods made from whole grains are excellent for a easy snack. A mid-morning snack of whole grain bread along with some protein will maintain you until it’s time for the afternoon meal. When you require a fast treat on your way out the door, never forget to look for whole grain chips, pretzels, and crackers. Deciding on whole grain foods is always much better than eating the highly processed grains we commonly come across in our grocery stores.
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We hope you got insight from reading it, now let’s go back to italian lentil soup with hot sausage and escarole recipe. To cook italian lentil soup with hot sausage and escarole you need 16 ingredients and 12 steps. Here is how you do that.
The ingredients needed to cook Italian Lentil Soup with Hot Sausage and Escarole:
- Prepare 2 tbsp olive oil, extra virgin
- Provide 1 large onion, chopped
- Get 1 tbsp salt
- Provide 4 clove garlic, minced
- Prepare 1 1/2 lb ground pork
- You need 1 tbsp Italian red pepper flakes
- You need 1 tbsp fennel seeds
- Get 1 tbsp granulated garlic
- Prepare 1 can 28oz. whole peeled tomatoes in tomato juice
- Use 5 large potatoes, diced
- Get 1 lb lentils, rinsed
- Get 10 cup water
- You need 1/4 cup Provolone cheese, grated
- Provide 1/4 cup pecorino Romano cheese, grated
- Get 1 bunch escarole, torn up
- Get 1 1/2 cup ditalini
Steps to make Italian Lentil Soup with Hot Sausage and Escarole:
- Heat the oil with the onions and salt on low heat in an 8qt pressure cooker.
- After a few minutes, toss in the garlic, and heat until the onions start to soften
- Toss in the pork with the red pepper flakes, granulated garlic, and fennel seeds.
- When the onions are very translucent, and the pork is cooked through, add the can of tomatoes. Turn the heat up to medium high, and stir frequently, ensuring there is enough liquid on the bottom to keep everything from sticking.
- When the tomatoes are really soft from cooking, mash them up into itty bitty blobs, stir, taste, and adjust this base as needed.
- Add the potatoes and lentils and stir.
- Fill the pressure cooker up with the water to a bit over 2/3 of the pot, seal, turn the heat to high, and bring to pressure.
- Keep it at pressure 10 minutes, remove from heat, and then, 10 minutes later, cool the pot to unseal.
- Stir to break up the lentils a bit, and then add the Provolone and Romano cheeses. Stir again, taste, and adjust the salt, red pepper, and fennel, as desired.
- Return the open pot to low heat and add the escarole. Stir it a bit to incorporate.
- In a separate saucepan, boil the ditalini with a dash of salt until al dente.
- Strain the ditalini and incorporate it into the soup. Stir, taste, adjust as needed, and serve.
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