In a saucepan heat up the
Extra-Virgin Olive Oil (1 Tbsp)
, and add the
Pork Sausages (3.5 oz)
. Cook, breaking up meat with a wooden spoon, until golden brown, about 5 minutes.
and cook until softened, about 5 minutes. Pour in the
Red Wine (1/4 cup)
and let it evaporate on medium, scraping the bottom of the pan.
Vegetable Broth (4 cups)
Chili Pepper (1)
and bring it to a boil. Let is simmer covered with a lid for about 15 minutes. Meanwhile, wash the kale, remove the stems and torn leaves into bite-size pieces.
Tuscan Kale (2 cups)
Lentils (3/4 cup)
to the soup, bring back to a simmer and cook for 5 more minutes.