White Bean, Kale, Orzo Soup

Hi, oh hello! How are you? Did I mention this is a soup blog now? I didn’t mean for it to happen, but since I don’t plan my posts and instead share what I’m doing in real life, it’s easy to see how soup has taken over my account! This season of life has been busy with two kids in their double digits, and I find myself relying on simple, quick, one pot meals to keep everyone nourished and sated.

This soup is as easy as all the others I’ve shared this year. It takes about 30 minutes to prepare from start to finish and can be customized according to what you can find in your kitchen. If you don’t have orzo, you can use whatever pasta you have on hand. In lieu of cannelini beans, great northern or navy beans will do just fine. You can also improvise the herbs - I like to incorporate bay, rosemary, thyme, and oregano, but basil and parsley will add flavor too.

Benjamin has developed a palate for spicy, hot foods, so I added red pepper flakes to the sautéed vegetables up front. If your kids (or you!) are sensitive to heat, feel free to reduce the amount or omit it altogether. I find that adding even just a little helps to warm my body in fall or winter, when the nip in our house becomes prominent and - at least in some rooms - unbearable.

Regardless of where you end up, here’s a recipe to get you started!

Ingredients 

2 tbsp olive oil

1 medium white onion, peeled and diced

1 celery stalk, sliced 

2 carrots, peeled and sliced 

5 garlic cloves, minced

1/2 tsp crushed red pepper flakes

8 cups vegetable stock

2 (15-ounce) cans white beans, rinsed and drained

1 cup uncooked orzo

1 bay leaf

1 sprig fresh rosemary

2 sprig fresh thyme

1 tsp dried italian herbs

2-3 cups kale, stemmed and chopped 

fresh squeezed lemon, to taste

salt and pepper, to taste

Directions 

1. In a large pot, warm olive oil over medium-high heat. Add onions, celery, and carrots and sauté for 3-5 minutes, or until they begin to soften. Add garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.

2. Add the stock, beans, orzo, bay leaf, rosemary, and italian herbs and stir to combine.

3. Continue to cook on medium-high heat until the soup starts to simmer, then reduce the heat to low and cook for 8-10 minutes or until the orzo is al dente.

4. Stir in the kale and continue to cook on low for two minutes, or just long enough to allow the kale to wilt.

5. Add the fresh squeezed lemon juice 1 tsp a a time, taste, and add more if needed. Season with salt and pepper, to taste, and serve warm with a crust of bread.