Lemon White Bean Kale Orzo Soup
Lemon White Bean Kale Orzo Soup, a simple plant-filled (and flavor-packed!) soup recipe that comes together in under 30 minutes. Easy and tasty!
Equipment
- 1 large soup pot or Dutch oven
Ingredients
- 1 teaspoon olive oil
- 1 small yellow onion chopped
- 2 medium carrots sliced
- 3 cloves garlic minced
- 1 teaspoon dried oregano
- 1 single bay leaf
- 8 ounces orzo about 1 cup
- 1 ½ cups cannellini beans from 1 can, drained
- 8 cups vegetable broth
- 2 cups kale shredded
- 1 tablespoon lemon juice from about 1 lemon
- 1 tablespoon lemon zest
- 1 pinch salt and pepper to taste
- 2 tablespoon fresh herbs dill, thyme, basil, etc.
Instructions
- Cook vegetables and add broth: In a large soup pot over medium heat, sauté 1 small yellow onion and 2 medium carrots with 1 teaspoon olive oil until soft, about 4-5 minutes. Add 3 cloves garlic 1 teaspoon dried oregano, and 1 single bay leaf and cook 2-3 minutes more. Then add d1 ½ cups cannellini beans, 8 ounces orzo, and 8 cups vegetable broth and increase heat to bring to a boil, then reduce heat to a low simmer and cook covered for 10 minutes.
- Add kale and seasonings: After soup has cooked and has thickened, add 2 cups kale, 1 tablespoon lemon juice and 1 tablespoon lemon zest, 1 pinch salt and pepper to taste, and 2 tablespoon fresh herbs. Let cook 2-3 minutes more so kale softens, then remove from heat.
- Instant Pot instructions: This kale and orzo soup with white beans can also be made in the an Instant Pot or pressure cooker. Simply cook the onions, carrots, garlic, and oregano on the sauté function, then add the beans, orzo, and vegetable broth and cook on the soup function for 10 minutes. Then let out the steam pressure and stir in the kale and seasonings before serving.
Notes
Prep ahead: This recipe can be prepped up to 4-5 days before serving.
Leftovers and storage: Store leftover soup in an airtight container in the refrigerator for up to five days. Freeze in a freezer-friendly bag or container for up to one month. To thaw, remove from the freezer into the refrigerator for 24 hours before reheating. To reheat, cook for five minutes on the stove or two minutes in the microwave.
Nutrition notes: Nutrition information is an estimate using all listed ingredients. This recipe uses all plant-based ingredients. It contains gluten free the orzo, so for a gluten free option try my White Bean Kale Quinoa Soup.
Nutrition
Serving: 1servingCalories: 172kcalCarbohydrates: 35gProtein: 7gFat: 1gSaturated Fat: 0.2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gSodium: 1382mgPotassium: 238mgFiber: 5gSugar: 5gVitamin A: 6425IUVitamin C: 28mgCalcium: 111mgIron: 2mg
Tried this recipe?Let us know how it was!