Homemade Kale, White Bean and Orzo Soup
- Yield 6
- Prep 10 minutes
- Cook 20 minutes
- Total 30 minutes
Homemade Kale, White Bean and Orzo Soup is a soup recipe on Avoteb. The yield on the card is 6. Plan on 30 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 6 servings
- 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)
Method
Sauté veggies: Heat oil in a large stockpot over medium-a hot burner. Tip in onion and celery and sauté for 5 minutes, stirring occasionally, until softened. Tip in garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
Let it bubble gently. Tip in veggie stock, beans, bay leaves, rosemary, orzo, and stir to combine. Continue cooking until the soup reaches a let it bubble gently. Then reduce heat to medium-low to maintain the let it bubble gently, 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.) mix in the kale until combined.
Salt Tip in 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.
Plate Plate warm topped with a generous sprinkle of freshly-grated Parmesan cheese. Enjoy!
