Grilled Panzanella Salad with Kielbasa
25 MIN
| 1 | cup (about 6 ounces) cubed PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz. |
| 2 | tablespoons olive oil |
| 1 | onion, chopped |
| 1 | carrot, chopped |
| 1 | rib celery, chopped |
| 1 | red pepper, chopped |
| 2 | cloves garlic, chopped |
| 1 | tablespoon finely chopped fresh thyme |
| 8 | cups sodium-reduced chicken broth |
| 1 | bay leaf |
| 3/4 | cup orzo |
| 4 | cups chopped kale |
| 1/4 | cup chopped fresh parsley |
| 1/4 | teaspoon salt |
| 1/4 | teaspoon pepper |
| 1 | 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. |
| 2 | 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. |
| 3 | Tips Substitute baby shells or alphabet pasta for the orzo. |
| 4 | Serve the soup with crusty bread for a satisfying supper. |
| 5 | Prepare a double batch and freeze half to have on hand for busy weeknights. |
PERDUE.COM®
