Description
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.
Nutrition
- Serving Size: 1.5 cups
- Calories: 230
- Sugar: 4g
- Sodium: 520mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 9g
- Cholesterol: 0mg
