Lentil and Sausage Soup

With Mary Ann Esposito

Mary Ann Esposito is often asked what is Italian food, and this soup is a good example of what her answer is – simple, in-season ingredients and easy preparation. From her personal kitchen, she shows you how to make this delicious and hearty winter soup, Zuppa di Lenticchie Ditalani e Salsiccia, from her Ciao Italia 5-Ingredient Cookbook. The five main ingredients are chicken stock (homemade or store bought low sodium), ditalini pasta (a small tube shaped pasta typically used in Italian soups), dried lentils (dear to the hearts of Italians and a symbol of good luck), chopped up fresh tomatoes, (but you can use San Marzano in the can as a substitute), and a good Italian sausage (she uses one flavored with fennel).

As described in Mary Ann’s book, lentils are a powerhouse of protein. These tiny dried disk-shaped legumes have been used for centuries throughout the Mediterranean, and are at the heart of many Italian dishes, especially salads, soups, and casseroles. There are many varieties ranging in color from brown, to black, green, reddish-brown, and yellow. It is not necessary to soak lentils before cooking, but they should be sorted and washed to remove any bits of stone or other debris.
As the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™, Mary Ann has brought those values to millions of Americans. This year, the series celebrates its milestone 21st season, making it the longest running cooking series in television history. You can view Mary Ann's shows, get recipes and buy her books at her web site - www.ciaoitalia.com.

Ingredients

3 sweet pork sausage links, casings removed and meat crumbled
6 cups chicken broth
1 cup dried lentils, sorted and washed (1 cup dried lentils yields 3 to 4 cups cooked)
1/2 cup ditalini
2 cups diced tomatoes
Salt
Freshly ground black pepper

Instructions

1. Cook the sausage in a nonstick skillet over medium heat until it is no longer pink. Set aside.
2. Pour the chicken broth into a soup pot, add the lentils, and bring to a boil. Reduce to a simmer and cook 30 to 35 minutes. (Do not overcook them or they will turn to mush; they should still have a bit of a firm core at this point.)
3. Stir in the ditalini, and 1 teaspoon of salt and continue cooking until the pasta is almost al dente, about 5 minutes depending on the brand. Stir in the sausage and tomatoes. Cover and simmer the soup for 10 minutes. Season to taste with salt and pepper.

A salad is the only accompaniment needed as the soup is quite hearty.

Recipe courtesy of Mary Ann Esposito, Ciao Italia Five-Ingredient Favorites, 2010.

Authenticity, history, tradition.

Those three words define Mary Ann Esposito and the signature cooking style that has made her one of America's most loved television chefs.

As the creator and host of the nationally televised PBS series, Ciao Italia with Mary Ann Esposito™, Mary Ann has brought those values to millions of Americans. This year, the series celebrates its milestone 21st season, making it the longest running cooking series in television history.

For Mary Ann, the art of Italian cooking is a way of life. As a little girl growing up in Depew, New York, she watched her two Italian grandmothers create wonderful Italian dishes. Both nonnas, one Sicilian and one Neapolitan, were Italian natives and professional cooks.

This upbringing instilled in Mary Ann a deep appreciation for Italian food and culture. But it was a pivotal trip to Italy that made her ponder hosting a television program to share her love. Thus, Ciao Italia was born.

Through Ciao Italia and appearances on other television programs like The Today Show, Regis and Kelly, QVC, the Food Network, Discovery Channel, and FOX (…not to mention Martha Stewart Radio, RAI International, The Victory Garden, Simply Ming, and so many others!), she has been able to share the cooking lessons she learned as a child with audiences around the world.

Mary Ann has worked beside world-renowned chefs like Julia Child, Todd English, Daisy Martinez, Sara Moulton, Jacques Pepin, Martin Yan, and countless others who share the same passion for cooking.

Johnson and Wales University presented Mary Ann with their Distinguished Author Award. St. Anselm College bestowed an honorary doctorate for her dedication to teaching and preserving authentic Italian cuisine. Most recently, the Italian Trade Commission further distinguished Mary Ann by naming her a 2010 Hall of Fame honoree.

Mary Ann has also written 11 cookbooks. Her most recent, Ciao Italia~Five Ingredient Favorites, was released in September of 2009. A new book is currently in the works, and is expected to be released in the fall of 2011.

In addition, she hosts an annual trip to Italy. This year, travelers discovered the extraordinary cooking of Tuscany with Mary Ann as they traveled with her and experienced  hands-on cooking lessons in which she helped them prepare her favorite Tuscan recipes.

For event appearances or television sponsorships, contact Chris Esposito chris (at) doverstrategygroup.com.

For press inquiries, contact Mark Nevins mark (at) doverstrategygroup.com.