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White Bean Kale Orzo Soup (Recipe)

White Bean Kale Orzo Soup (Recipe)

Ingredients

• 1 small yellow onion, chopped
  
• 1 teaspoon extra virgin olive oil (I use Laconiko)
  
• 2 medium carrots, sliced
  
• 3 cloves garlic, minced
  
• 1 teaspoon dried oregano
• 1 single bay leaf
• 8 ounces orzo, about 1 cup
• 1 ½ cups cannellini beans, from 1 can, drained
• 8 cups vegetable broth
• 2 cups kale, shredded
• 1 tablespoon lemon juice, from about 1 lemon
• 1 tablespoon lemon zest
• 1 pinch salt and pepper, to taste
• 2 tablespoon fresh herbs, dill, thyme, basil, etc.

Instructions

• 1.  Cook vegetables and add broth: In a large soup pot over medium heat, sauté 1 small yellow onion and 2 medium carrots with 1 teaspoon olive oil until soft, about 4-5 minutes. Add 3 cloves garlic 1 teaspoon dried oregano, and 1 single bay leaf and cook 2-3 minutes more.

• 2. Then add d1 ½ cups cannellini beans, 8 ounces orzo, and 8 cups vegetable broth and increase heat to bring to a boil, then reduce heat to a low simmer and cook covered for 10 minutes.

• 3. Add kale and seasonings: After soup has cooked and has thickened, add 2 cups kale, 1 tablespoon lemon juice and 1 tablespoon lemon zest, 1 pinch salt and pepper to taste, and 2 tablespoon fresh herbs. Let cook 2-3 minutes more so kale softens, then remove from heat.

• Bonus (Instant Pot) instructions: This kale and orzo soup with white beans can also be made in the an Instant Pot or pressure cooker. Simply cook the onions, carrots, garlic, and oregano on the sauté function, then add the beans, orzo, and vegetable broth and cook on the soup function for 10 minutes. Then let out the steam pressure and stir in the kale and seasonings before serving.

Enjoy!!!

Servings : 6
Ready in : 25 Minutes
Course : Dinner, Lunch, Main Dish

Calories: 282kcal

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