Author Adapted by Pam - For the Love of Cooking / Original by Gimme Some Oven
Equipment
Dutch oven
Ingredients
1tbspolive oil
1smallyellow onion, diced
1largecelery stalk, diced
4cloves of garlic, minced
1tspcrushed red pepper flakes, to taste**Use less if you don't want it spicy
8cupschicken broth**Use vegetable broth for a vegetarian version
2(15 oz)cans of white beans, drained & rinsed
1cupuncooked orzo**Cook orzo separately & add to the soup right before serving if cooking the soup in advance.
1smallparmesan rind
2sprigs of fresh rosemary
1largebay leaf (or 2 small ones)
1smallbunch of kale, stems removed and chopped
2-3tbspfresh 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.