Ingredients

• 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

Directions

1. In a Dutch oven, saute the sausage, red pepper and shallots in butter until vegetables are tender.
2. 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).