2 tbsp. butter
1 chopped onion
1 clove garlic, minced
2 sm. zucchini, sliced
6 oz. cooked lentils or 1 env. lentil soup mix
1 beef bouillon cube
Salt & pepper to taste
Grated Parmesan cheese
2 stalks chopped celery
3 lg. tomatoes, chopped
1 tsp. oregano
1/2 c. red wine
3 c. water
Approx. 1 lb. sweet Italian sausage

Melt butter in a large pot. Add onion and celery and saute until wilted. Add garlic, tomato, oregano, zucchini and wine. Simmer, uncovered 20 minutes. Stir occasionally. Add lentils, bouillon cube, water, salt and pepper. Bring to a boil, then simmer 30 minutes. If soup becomes too thick, add a little water. Brown sausage in a skillet. Drain and cut into 1/2" pieces. Add to soup and simmer, covered at least 15 to 20 minutes. Serve with Parmesan. Serves 4.