Lentil Soup with Italian Sausage and Escarole

Ingredients

• 1 2/3 cups lentils 11 ounces, rinsed well
• 5 cups water
• 3 1/2 cups reduced sodium chicken broth
• 1 California bay leaf Turkish or 1/2
• 4 garlic cloves finely chopped, divided
• 2 tablespoons extra-virgin olive oil
• 1 pound sweet italian sausage links, cut into 1-inch pieces
• 1 onion medium, finely chopped
• 2 carrots medium, finely chopped
• 2 celery ribs finely chopped
• 2 tablespoons tomato paste
• 1/2 pound escarole chopped, 4 cups packed
• 2 tablespoons red wine vinegar

Nutrition

• Calories : 230 calories
• Carbohydrate : 33 grams
• Fat : 4.5 grams
• Fiber : 16 grams
• Protein : 14 grams
• SaturatedFat : 0.5 grams
• Sodium : 350 milligrams
• Sugar : 3 grams