Kielbasa, Orzo and Kale Soup

Serves 6 | Prep/Cook Time: 30 Min

Vitamin A 63%
Total Carbs 27g		9 %
	Dietary Fiber 4g	%
	Sugars 7g
Protein 13g
Vitamin C 68%
Calcium 12%
Iron 13%
*Percent Daily Values are based on a 2,000 calorie diet.

1	cup (about 6 ounces) cubed PERDUE® HARVESTLAND® Fully Cooked Polish Kielbasa Pork Sausage, 2/12 oz. Coupon
2	tablespoons olive oil Coupon
1	onion, chopped Coupon
1	carrot, chopped Coupon
1	rib celery, chopped Coupon
1	red pepper, chopped Coupon
2	cloves garlic, chopped Coupon
1	tablespoon finely chopped fresh thyme Coupon
8	cups sodium-reduced chicken broth Coupon
1	bay leaf Coupon
3/4	cup orzo Coupon
4	cups chopped kale Coupon
1/4	cup chopped fresh parsley Coupon
1/4	teaspoon salt Coupon
1/4	teaspoon pepper Coupon

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.