This simple Kale, White Bean and Orzo Soup is made with a cozy lemony-rosemary broth and can be ready to go in just 30 minutes.
- 1 tablespoon olive oil
- 1 medium white onion, peeled and diced
- 1 stalk of celery, thinly sliced
- 4 cloves garlic, minced
- 1 teaspoon crushed red pepper flakes
- 8 cups vegetable stock (or chicken stock)
- 2 (15-ounce) cans white beans, rinsed and drained
- 2 bay leaves
- 2 large sprig fresh rosemary
- 1 cup uncooked orzo
- 1 small bunch of fresh kale, roughly chopped (with tough stalks discarded)
- juice of 1 lemon
- fine sea salt and freshly-cracked black pepper
- freshly-grated Parmesan cheese, for topping (optional)
- Sauté veggies: Heat oil in a large stockpot over medium-high heat. Add onion and celery and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
- Simmer. Add veggie stock, beans, bay leaves, rosemary, orzo, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 10 minutes or until the orzo is al dente. (Be sure to stir the soup occasionally so that the orzo does not clump on the bottom.) Stir in the kale until combined.
- Season. Add in about 2 tablespoons of lemon juice and stir to combine. Then give the soup a taste and season with salt, black pepper, and/or more lemon juice as needed.
- Serve. Serve warm topped with a generous sprinkle of freshly-grated Parmesan cheese. Enjoy!