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Spicy Kale, White Bean, and Orzo Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 47 reviews
  • Author: Ivy
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Mediterranean
  • Diet: Vegetarian

Description

This Spicy Kale, White Bean, and Orzo Soup is a hearty and nourishing dish that combines tender white beans, fresh kale, and orzo pasta in a flavorful vegetable broth enhanced with garlic and crushed red pepper flakes. Perfect for a cozy meal, this soup is quick to prepare, packed with nutrients, and offers a gentle spicy kick balanced by a hint of lemon and the optional richness of Parmesan cheese.

Ingredients

Vegetables and Aromatics

  • 1 medium white onion, peeled and diced
  • 1 stalk of celery, thinly sliced
  • 4 cloves garlic, minced
  • 1 small bunch of fresh kale, roughly chopped (with tough stalks discarded)

Liquids and Broth

  • 1 tablespoon olive oil
  • 8 cups vegetable stock (or chicken stock)
  • juice of 1 lemon

Beans and Pasta

  • 2 (15-ounce) cans white beans, rinsed and drained
  • 1 cup uncooked orzo

Herbs and Spices

  • 1 teaspoon crushed red pepper flakes
  • 2 bay leaves
  • 2 large sprigs fresh rosemary
  • fine sea salt, to taste
  • freshly-cracked black pepper, to taste

Optional

  • freshly-grated Parmesan cheese, for topping

Instructions

  1. Sauté veggies: Heat 1 tablespoon of olive oil in a large stockpot over medium-high heat. Add the diced onion and thinly sliced celery, sautéing for about 5 minutes while stirring occasionally until the vegetables soften. Next, add the minced garlic and 1 teaspoon crushed red pepper flakes; sauté for an additional 2 minutes while stirring frequently to release their flavors.
  2. Simmer: Pour in 8 cups of vegetable or chicken stock and add the rinsed and drained white beans, 2 bay leaves, and 2 large sprigs of fresh rosemary. Stir the ingredients to combine thoroughly.
  3. Add orzo and cook: Stir in 1 cup uncooked orzo. Bring the soup to a gentle simmer, then reduce the heat to medium-low. Cover the pot and allow it to cook for about 10 minutes or until the orzo is al dente. Make sure to stir occasionally during cooking to prevent the orzo from sticking to the bottom.
  4. Add kale: Stir in the roughly chopped kale until it is well combined with the soup and allow it to wilt slightly in the hot liquid, about 2-3 minutes.
  5. Season: Add around 2 tablespoons of fresh lemon juice and stir to blend. Taste the soup and season with fine sea salt, freshly cracked black pepper, and additional lemon juice as needed to balance the flavors.
  6. Serve: Ladle the warm soup into bowls and top each serving with a generous sprinkle of freshly grated Parmesan cheese if desired. Enjoy your comforting and spicy kale, white bean, and orzo soup!

Notes

  • Stirring occasionally while cooking the orzo ensures it doesn’t clump or stick to the pot.
  • Use vegetable stock for a vegetarian version or chicken stock for additional depth of flavor.
  • Adjust crushed red pepper flakes to control the spice level to your preference.
  • Parmesan cheese topping is optional but adds a lovely savory richness.
  • Leftover soup stores well in the refrigerator for up to 3 days and reheats nicely.

Find it online: https://ivysrecipes.com/spicy-kale-white-bean-and-orzo-soup-recipe/