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For Reinhart customers, TRACS Direct is the industry leading online kitchen & restaurant management system. Use this tool to monitor inventory, store recipes, manage food costs, search for recipe alternatives, garner nutritional info, and so much more. TRACS Direct gives operators the option to input orders to Reinhart themselves, on their time.

Sausage, Lentil and Kale Soup

Sausage, Lentil and Kale Soup

Ingredients

  • 1 tablespoon Village Frizzoni® Extra Virgin Olive Oil (Item# 23158)
  • 1 pound Eagle Ridge® Pork Italian Sausage, Bulk (Item# 51532)
  • 1 medium yellow onion, chopped
  • 2 large cloves garlic, chopped
  • 3 carrots, peeled and diced
  • 3 stalks of celery, thinly sliced
  • 1 cup brown lentils
  • 6 cups low-sodium chicken broth (or a mix of broth and water)
  • 4 packed cups of finely chopped kale (about 4 to 5 ounces) (If you can find baby kale, get it. You don’t have to chop it, and it cooks more quickly.)
  • 15 ounce Trifoglio® Tomatoes, Crushed with juices (Item#13032)
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 cup roughly chopped fresh flat-leaf parsley
  • Villa Frizzoni® Grated Parmesan Cheese, optional (Item# 16114)

Preparation

  1. In a large, deep pot or Dutch oven over medium-high heat, warm oil. Add the sausage and cook until lightly browned all over, stirring frequently, about 5 to 7 minutes. Push the sausage to the edges of the pot, and add the onions, garlic, carrots, and celery. Cook for 5 to 7 minutes, until lightly browned and softened. Add broth and lentils. Bring to a boil for 3 minutes. Reduce heat and bring soup to a low rolling boil. Cover and cook 15 to 20 minutes, or until lentils are tender. Stir in the tomatoes, kale, and crushed red pepper flakes and heat through, about 3 minutes. Turn off heat, and stir in the parsley. Serve hot with grated Parmesan cheese, if desired.

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