I received this recipe from a gal in our small group and it’s become a favorite of ours.  It’s delicious and the kids eat it up, too.  Enjoy!

Sausage, Bean and Orzo Soup

2T olive oil
1 lb. Italian sausage, casings removed (Johnsonville has a good nitrate-free Italian sausage that is already casing-free – mild and spicy)
1 1/2 C chopped onion
1 1/2 C chopped carrots
1 celery stalk w/leaves chopped
1T chopped garlic
1 tsp. dried basil
1 tsp. dried rosemary
1/4 tsp. dried crushed red pepper
1/4 tsp. dried rubbed sage
7-8 C chicken broth
2 cans diced tomatoes
2 cans Northern beans (can also use kidney or navy beans)
1 C orzo pasta

Heat oil in large pot or Dutch oven over medium-high heat.  Add sausage and sauté until beginning to brown, breaking up w/wooden spoon, about 5 minutes.  Add onion, carrots, celery, garlic, basil, rosemary, crushed red pepper, and sage.  Saute until veggies begin to soften – about 10 minutes.  Add broth, tomatoes with juices and beans with juices.  Bring soup to a boil.  Reduce heat and simmer until veggies are tender and flavors blend – about 20 minutes.  Add orzo to soup and simmer until tender – about 15 minutes more.  Season with salt and pepper and serve!