🥬 Kale, White Bean & Orzo Soup
🛒 Ingredients
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 can (15 oz/425 g) white beans, drained and rinsed
1 cup dry orzo
6 cups chicken or vegetable broth
1 can (14.5 oz/410 g) diced tomatoes, with juices
3 cups chopped kale, stems removed
1 teaspoon Italian seasoning
½ teaspoon dried oregano
½ teaspoon salt, plus more to taste
¼ teaspoon black pepper
½ teaspoon red pepper flakes, optional
1 tablespoon lemon juice
¼ cup grated Parmesan cheese, plus extra for serving
👩🍳 Instructions
Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook for 4–5 minutes, until softened. Add garlic and cook for another 30 seconds.
Build the soup: Stir in the white beans, diced tomatoes, broth, Italian seasoning, oregano, salt, pepper, and red pepper flakes if using. Bring to a boil.
Add the orzo: Stir in the dry orzo. Reduce heat to a gentle simmer and cook for about 8–10 minutes, stirring occasionally so the orzo doesn’t stick.
Add the kale: Stir in the chopped kale and simmer for another 3–5 minutes, until the kale is tender and the orzo is cooked through.
Finish: Remove from heat and stir in the lemon juice and Parmesan. Taste and adjust salt and pepper.
Serve: Ladle into bowls and top with extra Parmesan and a drizzle of olive oil if desired.
