Sicilian Lentil Soup

Patient, Warming, Deeply Rooted

There is a particular kind of soup that doesn't ask anything of you — only that you sit with it awhile. Sicilian lentil soup is that kind. It carries the quiet authority of a dish passed down without fanfare, cooked in kitchens where the stove was never fully off and the pot was always ready. The lentils soften slowly, absorbing everything around them with a gentle patience. It is humble in the best sense — grounding, nourishing, and completely without pretense.

Ingredients

• 6 ounces Alessi Lenticchie Sicilian Lentil Soup
• 1/2 pounds Italian sausage
• 1 tablespoon Alessi Extra Virgin Olive Oil
• Alessi Thin Bread Sticks

Instructions

1. Bring 36oz (4 1/2 cups) water to a boil in a 3-quart pot.
2. Slice Italian sausage into pieces and fry in a separate pan until cooked.
3. Add package of dry soup mix, 1 Tbsp. of Alessi Extra Virgin Olive Oil and cooked Italian sausage pieces into boiling water and stir for one minute.
4. Stir frequently to avoid overflow.
5. Reduce heat to medium and cook uncovered for 12 minutes. Soup should bubble during cooking.
6. Remove from heat and serve with Alessi Breadsticks.