Grilled Panzanella Salad with Kielbasa
|Serving Per Recipe: 6|
|Amount Per Serving|
|% Daily Value*|
|Total Fat 7g||11%|
|Saturated Fat 2g||10%|
|Total Carbs 27g||9%|
|Dietary Fiber 4g||%|
|Vitamin A 63%|
|Vitamin C 68%|
|*Percent Daily Values are based
on a 2,000 calorie diet.
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1 cup (about 6 ounces) cubedPERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz.
2 tablespoonsolive oil
1 onion, chopped
1 carrot, chopped
1 rib celery, chopped
1 red pepper, chopped
2 clovesgarlic, chopped
1 tablespoonfinely chopped fresh thyme
8 cupssodium-reduced chicken broth
1 bay leaf
4 cupschopped kale
1/4 cupchopped fresh parsley
Heat oil in a large saucepan or Dutch oven set over medium-high heat. Add the sausage, onion, carrot, celery, red pepper, garlic and thyme. Cook for 5 minutes or until vegetables start to soften and sausage is golden brown.
Pour in the broth and add the bay leaf; bring to a boil. Add the orzo and kale. Reduce the heat to medium; simmer for 8 to 10 minutes or until the orzo is al dente and vegetables are tender. Stir in the parsley, salt and pepper. Serve immediately.
Tips Substitute baby shells or alphabet pasta for the orzo.
Serve the soup with crusty bread for a satisfying supper.
Prepare a double batch and freeze half to have on hand for busy weeknights.
Kielbasa, Orzo and Kale SoupAdd Your Comment