Soup, but make it filling. And plant-based.
- 1 lb chopped baby kale
- 1/2 lb orzo pasta
- 2 (14.5 oz) cans fire-roasted diced tomatoes
- 1 (15 oz) can cannellini beans, drained and rinsed
- 1 medium carrot, diced
- 1 large yellow onion, chopped
- 2 celery stalks, chopped
- 5 garlic cloves, minced
- 8–10 C vegetable stock, to taste
- 2 tbsp olive oil
- 1/2 tsp dried thyme
- 1/2 tsp Italian seasoning
- 1/2 tsp oregano
- 1/4 tsp red pepper flakes
- 1 1/2 tsp kosher salt, to taste
- 1/2 tsp cracked black pepper
- Heat a large dutch oven over medium heat, and add the olive oil. Once the oil is shimmering add the carrots, onion, and celery. Sprinkle a pinch of kosher salt over everything, then saute until softened slightly, about 5-7 minutes.
- Once the mirepoix is softened, stir in the garlic, beans, tomatoes, and seasonings. Once the seasonings seem well-distributed stir in 8 cups of broth. Bring to a gentle boil.
- Once the broth is bubbling stir in the orzo. Cover and let cook until al dente, about 15 minutes. Stir occasionally, scraping the bottom of the pan as needed, ensuring the pasta doesn’t stick.
- Once the pasta is al dente begin adding the kale. Go in batches, stirring everything together. After all of the kale has been added, taste and adjust the seasonings as needed. Simmer for 2 minutes, then remove from heat and serve.
- The orzo will continue to absorb the broth as the soup rests. You might need to add more broth to the soup when reheating.