Orzo-White Bean Soup with Kale
Orzo-White Bean Soup with Kale
Ingredients
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2 tablespoons olive oil
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1 onion, cut into small dice
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1 carrot, cut into small dice
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1 celery stalk, cut into small dice
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2 teaspoons chopped fresh rosemary
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1 cup orzo
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1 quart chicken or vegetable broth
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1 can white beans, drained
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6 packed cups washed, stemmed and chopped kale
Instructions
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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.
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Stir in rosemary and orzo to coat; add broth and beans and bring to a simmer.
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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.