Orzo-White Bean Soup with Kale

Orzo-White Bean Soup with Kale


  • 2 tablespoons olive oil

  • 1 onion, cut into small dice

  • 1 carrot, cut into small dice

  • 1 celery stalk, cut into small dice

  • 2 teaspoons chopped fresh rosemary

  • 1 cup orzo

  • 1 quart chicken or vegetable broth

  • 1 can white beans, drained

  • 6 packed cups washed, stemmed and chopped kale


  1. Heat oil in a large saucepan or a small Dutch oven over medium-high heat. Add onion, carrot, and celery; cook until soft, 4 to 5 minutes.

  2. Stir in rosemary and orzo to coat; add broth and beans and bring to a simmer.

  3. Lower heat to medium-low and continue to cook until orzo is tender and mixture is a stew-like consistency, about 4 minutes longer. Stir in kale, cook until just wilted, a minute or 2 longer. Serve.

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