Ingredients:
- 2 bunches greens: turnip, kale or collard
- 2 Tbsp. butter
- 1 medium sweet onion, diced
- 1 carrot, diced
- 4 ribs celery, diced
- To taste salt and black pepper
- 1 tsp. ground thyme
- 2 garlic cloves, minced
- 3/4 lb. kielbasa or smoked sausage, diced
- 2 15 oz. cans white beans, drained and rinsed
- 15 oz. can diced stewed tomatoes
- 6 cups chicken broth
- 1 cup water
- 1 cup small orzo pasta
- 1/4 cup chopped fresh parsley leaves, optional
Directions:
- Trim the stems from the greens and separate into two piles. Trim any dry ends from the stems and finely dice. Chop the leaves and set aside.
- Heat the butter in a large pot over medium heat. Add the diced greens, onion, carrots and celery and sauté until the onion is clear. Season with salt and pepper to taste. Add the thyme, garlic and kielbasa and sauté for 3 more minutes.
- Add drained beans, undrained tomatoes, chicken broth and water. Increase heat to high and add the lid. Bring to a simmer, reduce heat to low and cook for 10 minutes.
- Stir in pasta and chopped greens. Cook the pasta according to the package directions for al dente, stirring occasionally and adjusting the heat as needed to maintain a simmer. Once the pasta is cooked, turn off heat and add the parsley.
