Winter Country Soup
1 package (14 ounces) smoked sausage, cut into 1/4-inch slices
1 large sweet red pepper, cut into 1/2-inch pieces
8 shallots, chopped
1 tablespoon butter
8 cups chopped fresh kale
8 cups vegetable broth
3 cups frozen corn
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 teaspoon cayenne pepper
1/4 teaspoon pepper
3/4 cup uncooked orzo pasta
In a Dutch oven, saute the sausage, red pepper and shallots in butter until vegetables are tender.
Add kale; cover and cook for 2-3 minutes or until kale is wilted.
Stir in the broth, corn, beans, cayenne and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes. Return to a boil.
Stir in orzo. Cook 8-10 minutes longer or until pasta is tender. Yield: 12 servings (3 quarts)
Recipe found here: Winter Country Soup