Chicken Sausage, White Bean, Kale & Orzo Soup

• 3 tablespoons olive oil, divided
• 1 lb andouille or spicy Italian chicken sausage, cut into ½-inch slices
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 8 cups chicken broth
• 1 can (15 oz) cannellini or great northern beans, drained & rinsed
• 1 box (12 oz) Carbe Diem!™ Orzo
• 1 bunch dino or lacinato kale, ribs removed & chopped
• Kosher salt, to taste
• Ground pepper, to taste
• 1 lemon
• ½ cup grated Parmesan cheese (optional)

1. Heat 2 tablespoons olive oil in a Dutch oven or large saucepan over medium heat. Add sausage and cook until well browned on both sides, about 6 minutes. Cook in batches if needed. Remove to a plate and set aside.

2. Return Dutch oven to medium heat and add remaining 1 tablespoon olive oil. Add onions and cook until beginning to brown and soften, about 8 minutes, scraping up the browned bits in the pan as you go. Add garlic and paprika and cook for 1 minute more.

3. Add chicken broth and beans to pot. Bring to a boil and add orzo. Reduce heat to medium low and cook until orzo is al dente, about 15 minutes.

4. Stir in sausage and kale until it’s wilted, and season well with salt and pepper. Squeeze lemon over soup, then top with Parmesan cheese if desired. Serve immediately.