1 large flavorful onion (in this soup I used cipollini) 2 large carrots 2 ribs of celery with their leaves or 1 celery and 1 fennel stalk 3 Tbs. or more of good extra virgin olive oil (it shouldn't be too dry) 1 Tbs. butter Finely chop all ingredients. Heat pan, add oil and butter,then add ingredients and sauté on low heat until soft and just turning color), about 10 minutes. Stir occasionally.
Spicy Lentil and Sausage Soup
I bag dry lentils picked through and cleaned 3 1/2 quarts chicken or vegetable stock 1 recipe Soffritto (above) 1 Pkg. Spicy Italian Sausage (sweet, medium, chicken.. it's all o.k.) 2 Zucchini cut in to small chunks 1 cup dry white wine *Freshly Ground Black Pepper *Red pepper flakes to taste 2 Fresh Thyme Sprigs 3 Fresh Sage leaves **2 tsp. Beurre Manie Good Quality Parmigianno Regiano Cheese Directions In separate pan brown the sausage, when done slice to 1/4 inch thickness. Set aside. Make Soffritto in the soup stock pot. Add the stock and simmer. Add the cleaned lentils plus the sausage. Cook till lentils are tender. Add the chopped zucchini, thinly sliced herbs and the white wine. Add freshly ground black pepper and red pepper flakes to taste. *Depending on the sausage you use, you may need a very small amount of heat. (pepper) That's why you add your seasonings at the end of cooking process. Cook for around 12 more minutes. **This is where you use your cooking intuition, if you would like a thicker soup add a few teaspoons of beurre manie. I don't always do this, I allow my lentils to break down enough to thicken my soup so as not to add too much more fat and starch. But when I do want a thicker soup I often add the Beurre Manie.