Lentil and Sausage Soup

1 pound bulk Italian sausage, mild or hot (optional)

1 tablespoon olive oil

2 medium onions coarsely chopped or 1½ envelopes dried onion soup mix

½ pound brown lentils, rinsed and sorted for stones

2 cups chicken stock

2 cups water

½ pound ditalini, cooked

Salt and pepper to taste

In large stock pot brown the sausage, crumbling as it cooks. Drain and reserve browned meat.

In same pot heat the olive oil and saute the onions until translucent. Add beans, stock and water and simmer, covered, for about 45-60 minutes, stirring occasionally, or until beans are tender. Add water or broth as needed.

Add sausage and pasta to pot and heat through.

Serves four to six.