Spicy Kale, White Bean, and Orzo Soup
This simple spicy kale, white bean, and orzo soup in a rosemary and lemon broth is so healthy, hearty, and satisfying–especially on a cold and rainy day. I found this recipe on Gimme Some Oven and I’m so glad I gave it a try. I adapted the recipe a bit by adding a parmesan rind in while it simmered to give the broth an extra special flavor and I also used chicken broth because it’s what I had on hand, but you can use some vegetable broth to make this soup vegetarian. I served this soup with some garlic cheese toast on the side and my entire family enjoyed this comforting and delicious meal.
How to Make Spicy Kale, White Bean, and Orzo Soup
Heat the oil in a skillet over medium-high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, until tender and softened. Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
Add the chicken broth (or vegetable stock), rinsed white beans, orzo, parmesan rind, rosemary sprigs, and bay leaf. Bring the soup to a simmer, stirring frequently, and then reduce heat to medium-low and maintain the simmer and cook for 10 minutes, stirring occasionally, until the orzo is al dente.
Add the chopped kale and simmer for another few minutes, until wilted. Add the lemon juice and stir to combine. Taste then season with sea salt and freshly cracked pepper, to taste. Remove the rosemary sprigs, bay leaf, and parmesan rind.
Serve immediately with extra lemon and freshly grated parmesan on the side.
Side Note: If you want to make the soup in advance then serve it later, cook the orzo separately and add it to the soup right before serving.
Equipment
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 large celery stalk, diced
- 4 cloves of garlic, minced
- 1 tsp crushed red pepper flakes, to taste **Use less if you don't want it spicy
- 8 cups chicken broth **Use vegetable broth for a vegetarian version
- 2 (15 oz) cans of white beans, drained & rinsed
- 1 cup uncooked orzo **Cook orzo separately & add to the soup right before serving if cooking the soup in advance.
- 1 small parmesan rind
- 2 sprigs of fresh rosemary
- 1 large bay leaf (or 2 small ones)
- 1 small bunch of kale, stems removed and chopped
- 2-3 tbsp fresh lemon juice, to taste & more for serving if desired
- Sea salt and freshly cracked pepper, to taste
- Parmesan, freshly grated, for serving
Instructions
- Heat the oil in a Dutch oven over medium-high heat. Add the onion and celery and cook, stirring often, for 3-4 minutes, until tender and softened.
- Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
- Add the chicken broth (or vegetable stock), rinsed white beans, orzo, parmesan rind, rosemary sprigs, and bay leaf. Bring the soup to a simmer, stirring frequently, and then reduce heat to medium-low and maintain the simmer and cook for 10 minutes, stirring occasionally, until the orzo is al dente. Side Note: If you want to make the soup in advance then serve it later, cook the orzo separately and add it to the soup right before serving.
- Add the chopped kale and simmer for another few minutes, until wilted.
- Add the lemon juice and stir to combine. Taste then season with sea salt and freshly cracked pepper, to taste.
- Remove the rosemary sprigs, bay leaf, and parmesan rind.
- Serve immediately with extra lemon and freshly grated parmesan on the side.
Simple, yet so tasty and flavourful!
I love soups that use dark greens! And beans. This looks wonderful — exactly my kind of dish. Thanks!
My kind of soup – looks so good and comforting.
Smart move to add the parmesan rind! That’s my favorite secret ingredient.
Thanks for your recipes!