This soup is hearty without being heavy, making it a perfect choice for lunch or dinner any time of the year. The orzo gives it a comforting texture, while the white beans add protein and creaminess. Kale brings a boost of nutrition and color, and the entire dish comes together in just one pot. It’s a flexible recipe that can be made vegetarian or easily adapted with what you have on hand.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Olive oil
Onion, chopped
Garlic, minced
Carrots, diced
Celery, diced
Vegetable broth or chicken broth
Orzo pasta
Canned white beans (such as cannellini or Great Northern), drained and rinsed
Fresh kale, stems removed and chopped
Lemon juice (optional, for brightness)
Salt and pepper to taste
Fresh herbs (like thyme or parsley) for garnish (optional)
Directions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté until softened, about 5–7 minutes.
Stir in garlic and cook for 1 more minute until fragrant.
Add broth to the pot and bring to a boil.
Stir in orzo and reduce heat to a simmer. Cook until the orzo is tender, about 8–10 minutes.
Add the white beans and kale. Simmer for 5 more minutes, until the kale is wilted and tender.
Season with salt, pepper, and a splash of lemon juice if desired.
Serve hot, garnished with fresh herbs if using.
Servings and timing
This recipe yields about 4–6 servings. Prep time: 10 minutes Cook time: 20 minutes Total time: 30 minutes
Variations
Add shredded cooked chicken or sausage for a heartier version.
Swap kale for spinach or Swiss chard depending on what you have.
Use whole wheat or gluten-free orzo to match your dietary needs.
Stir in a spoonful of pesto before serving for extra flavor.
Top with grated Parmesan for a cheesy finish if not keeping it vegan.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. The orzo may absorb some of the broth over time, so you may want to add a splash of water or broth when reheating. Reheat gently on the stove or in the microwave until hot. This soup is not ideal for freezing, as the orzo can become mushy.
FAQs
Can I use dry beans instead of canned?
Yes, but you’ll need to cook them separately before adding to the soup. Make sure they are fully tender before using.
Can I freeze this soup?
Freezing is possible, but the texture of the orzo may change. For best results, freeze without the orzo and add it freshly cooked when reheating.
Is this soup vegan?
Yes, if made with vegetable broth and no cheese, this soup is completely vegan.
Can I use a different pasta?
Absolutely. Small pasta shapes like ditalini or small shells work well as a substitute for orzo.
How can I make this soup more filling?
Add more beans, extra veggies, or a protein like shredded chicken or sausage.
What’s a good substitute for kale?
Spinach, Swiss chard, or collard greens are all great alternatives.
Can I make this soup in advance?
Yes, it’s a great make-ahead meal. Just store it in the fridge and reheat when ready to serve.
How do I prevent the orzo from soaking up all the broth?
Cook the orzo separately and add it to individual bowls before serving, especially if making the soup ahead.
What type of white beans should I use?
Cannellini, Great Northern, or navy beans all work well in this recipe.
Do I need to use lemon juice?
Lemon juice is optional, but it adds a nice brightness to the soup. A splash at the end enhances all the flavors.
Conclusion
Kale, White Bean and Orzo Soup is a warm, nourishing dish that’s easy to prepare and endlessly versatile. Whether you’re craving comfort food or looking for a nutritious meal, this soup checks every box. With its simple ingredients and rich flavor, it’s sure to become a regular favorite in your kitchen.
Kale, White Bean and Orzo Soup is a comforting, one-pot meal made with tender greens, creamy white beans, and small pasta in a savory broth. It’s light yet hearty, perfect for any time of year.
Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 carrots, diced
2 celery stalks, diced
6 cups vegetable broth or chicken broth
3/4 cup orzo pasta
1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
3 cups fresh kale, stems removed and chopped
1 tablespoon lemon juice (optional)
Salt and pepper, to taste
Fresh herbs like thyme or parsley, for garnish (optional)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until softened.
Stir in garlic and cook for 1 more minute until fragrant.
Add the broth and bring to a boil.
Stir in the orzo pasta. Reduce heat and simmer for 8–10 minutes, until orzo is tender.
Add the white beans and chopped kale. Simmer for another 5 minutes, until kale is wilted and tender.
Season with salt, pepper, and lemon juice if using.
Serve hot, garnished with fresh herbs if desired.
Notes
Add cooked chicken or sausage for extra protein.Use spinach or Swiss chard instead of kale if preferred.Substitute with whole wheat or gluten-free orzo if needed.Stir in pesto before serving for extra flavor.Top with grated Parmesan if not keeping it vegan.If making ahead, cook orzo separately and add when serving to prevent it from absorbing too much broth.
