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 white bean soup recipe on Gimme Some Oven, and I’m glad I gave it a try.  I served this soup with a loaded garden salad and some garlic cheese toast on the side, and my entire family enjoyed this comforting and delicious meal.

Spicy Kale, White Bean, and Orzo Soup

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

How to Make Spicy Kale, White Bean, and Orzo Soup

Heat the oil in a large 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 the heat to medium-low. Simmer for 10 minutes, stirring occasionally, until the orzo is al dente.

Add the chopped kale and simmer for a few minutes, until wilted. Add the lemon juice and stir. Taste, then season with sea salt and freshly cracked pepper, to taste.

Remove the rosemary sprigs, bay leaf, and Parmesan rind.

Serve immediately, along with extra lemon wedges on the side and Parmesan on the side.

Side Note: If you want to make the soup in advance and serve it later, cook the orzo separately and add it to the soup right before serving.