Lentil soup with sausages and cabbage

Ingredients:

• 1 tbsp. extra virgin olive oil
• 450 g hot sausages for frying without shells
• 1 chopped onion
• 2 stalks celery, chopped (save the leafy part)
• 1 large carrot, peeled and chopped
• 1 large potato, peeled and diced into small cubes
• 1 Fresno or Holland chili pepper, finely chopped (or thinly sliced)
• 2 sprigs fresh rosemary (leaves plucked and finely chopped)
• 2 large cloves of garlic, sliced ​​or diced
• 1/2 tbsp ground cumin
• Coarse salt and freshly ground black pepper
• 1 bunch finely shredded Tuscan or black kale
• 1/4 cup tomato paste
• 1 cup white wine
• Freshly grated nutmeg
• 1 and 3/4 cups lentils
• 4 cups chicken broth
• 2 tbsp of water

Preparation:

1. Heat 1 tablespoon of olive oil in a soup pot or large Dutch oven. Add the sausage meat, breaking it into pieces, and cook until golden brown. Add the onion, celery, carrots, potatoes, chili pepper, rosemary, garlic, cumin, salt, and pepper and cook until softened, 8-10 minutes.
2. Season the kale leaves with a little grated nutmeg and add them to the pan with the vegetables. Cook until the leaves are slightly wilted. Add the tomato paste and cook, stirring, for 30 seconds, then add the white wine. Cook until the liquid has reduced by half, then add the lentils, broth, and water. Bring to a boil, reduce the heat, and simmer until the lentils are tender, about 35 minutes. Serve immediately or cool, refrigerate, and reheat before serving. Garnish the soup with chopped celery.