Lentil Soup with Pasta

2  ounces		oz. chopped bacon
1		small yellow onion, chopped
1/4		cabbage, chopped small
2		large garlic cloves,s minced
1		carrot, finely chopped
1		celery stalk, finely chopped
1  tablespoon		Tbs. minced fresh sage
1  cup		lentils
14  ounces		canned whole plum tomatoes, chopped
8  cups		chicken broth, plus more if needed
1  teaspoon		salt, plus more, to taste
1/4  lb.		lb. tubettini, ditalini or other small soup
1  pinch		Freshly ground pepper, to taste
3  cups		Dole Baby Spinach - Fresh
3  cups		fresh green beans in a bag
14  ounces		Sprouts Sweet Italian Chicken Sausage

Tip: Click on the ingredient links to learn the nutritional information for all the Lentil Soup with Pasta ingredients. The serving size for any ingredient in Lentil Soup with Pasta may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

Sauté bacon until lightly browned, about 2 minutes. Add the onion, cabbage, garlic, carrot, celery and sage and sauté until the vegetables are softened, about 3 minutes.

Stir in the lentils and tomatoes and cook, stirring occasionally, for 5 minutes. Increase the heat to high, add the 6 cups broth and bring to a boil. Add the 1 Tbs. salt, reduce the heat to medium-low and simmer, partially covered, until the lentils are nearly tender, 30 to 40 minutes. Add more broth if the soup starts to dry out.

Add the pasta to the lentils. Cook, stirring occasionally to prevent sticking, until the pasta is not quite al dente, about 2 minutes less than the package instructions. The pasta will continue to cook in the heat of the soup. Season with salt and pepper. Ladle the soup into bowls and serve immediately. Serves 4.