White Bean and Orzo Soup with Kale

All of my favorite things in a soup!  Perfect for a meat free Monday.  Pull this one together tonight and save any leftover for lunch tomorrow!⁣

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White Bean and Orzo Soup with Kale

Keyword: Easy Lunch, Weeknight Meals
Servings: 6 servings
Author: Denise


  • 2 Tbsp unsalted butter
  • 1 shallot chopped
  • 4 cloves garlic diced
  • 1 1/2 cups carrots chopped
  • 1 1/2 cups celery chopped
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1 tsp cumin
  • 1 tsp oregano
  • 2 cups orzo
  • 8 cups broth
  • 1/2 cup lemon juice
  • 2 cans white kidney beans drained and rinsed
  • 4 cups kale stems removed and roughly chopped
  • 1/2 cup grated Parmesan cheese


  • Heat a large stockpot over medium high heat. Add butter to melt. Add shallots and garlic to stockpot. Cook 4-5 minutes or until lightly browned. If needed, add a tablespoon of chicken broth to deglaze pan. Scrape up browned bits.
  • Turn heat down to medium. Add carrots and celery. Season with salt, pepper, cumin and oregano. Mix well. Cook 5-6 minutes. Add dried orzo and slightly toast with vegetables.⁣
  • Add remaining chicken broth and bring to a boil. Once boiling, turn heat down to low and cover. Cook 10 minutes.⁣
  • Add lemon juice and drained beans. Mix to combine. Cook 5 more minutes to warm beans.⁣
  • Add kale and Parmesan. Gently mix. Heat will soften spinach. Garnish with more Parmesan.
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