WHITE BEAN, KALE, AND ORZO SOUP
It’s unfortunately still cold here, so a wintery soup really hits the spot. I love soups that are basically a meal- hearty, filling, and warm. This one is a go-to because it’s so easy!
-2 tablespoons olive oil
-1 medium onion, diced
-8 garlic cloves, minced
-1 can of white beans (like white kidney beans), drained
-1 can of diced tomatoes
-8-10 cups of vegetable stock
-2 bay leaves
-3 tablespoons of fresh chopped oregano
-1/4 teaspoon red chili flakes
-2 tablespoons balsamic vinegar
-1 small bunch of kale
-1/2 cup of uncooked orzo (I used gluten free; any small pasta works)
In a large pot or Dutch oven, sauté the onion on medium heat in the olive oil. When soft, add the garlic and continue cooking for about one minute (until fragrant and golden).
Add the beans, tomatoes, stock, bay leaves, red chili flakes, vinegar, and orzo. Bring to a boil; then reduce heat and simmer. Meanwhile, remove the stems from the kale, and chop or tear into bite-size pieces. When the orzo is cooked to your liking (mine takes about 20 minutes), add the kale and remove from heat- the kale should stay bright green so you don’t want to overcook it. Season to taste with salt and pepper and additional herbs if you like.