This spicy kale, white bean, and orzo soup, simmered in a rosemary and lemon broth, is a healthy, hearty, and comforting meal—perfect for cold, rainy days. Adapted from a favorite recipe, it’s easy to prepare and pairs beautifully with a simple salad or garlic cheese toast. The combination of tender beans, vibrant kale, and al dente orzo in a bright, savory broth makes this soup both nourishing and satisfying for the whole family.
Spicy Kale, White Bean, and Orzo Soup
Ingredients:
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 large celery stalk, diced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes, or less to taste
- 8 cups chicken broth (use vegetable broth for a vegetarian version)
- 2 (15-oz) cans white beans, drained and rinsed
- 1 cup uncooked orzo (cook separately if making soup ahead)
- 1 small Parmesan rind
- 2 sprigs fresh rosemary
- 1 large bay leaf (or 2 small)
- 1 small bunch kale, stems removed and chopped
- 2–3 tbsp fresh lemon juice, to taste, plus extra for serving
- Sea salt and freshly cracked pepper, to taste
- Freshly grated Parmesan, for serving
How to Make Spicy Kale, White Bean, and Orzo Soup
Heat the olive oil in a large Dutch oven over medium-high heat. Add the diced onion and celery and cook, stirring frequently, until softened, about 3–4 minutes.
Add the minced garlic and crushed red pepper flakes and cook, stirring constantly, for about 1 minute until fragrant.
Pour in the chicken broth (or vegetable broth), then add the rinsed white beans, uncooked orzo, Parmesan rind, rosemary sprigs, and bay leaf. Bring the mixture to a simmer, then reduce the heat to medium-low. Simmer for about 10 minutes, stirring occasionally, until the orzo is al dente.
Stir in the chopped kale and simmer for a few more minutes until the leaves are wilted and tender. Add the lemon juice, taste, and adjust seasoning with sea salt and freshly cracked pepper.
Remove and discard the rosemary sprigs, bay leaf, and Parmesan rind.
Serve the soup immediately, offering extra lemon wedges and grated Parmesan at the table.
Make-ahead tip: If preparing the soup in advance, cook the orzo separately and add it to the soup just before serving to prevent it from becoming mushy.
Spicy Kale, White Bean, and Orzo Soup
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10 minutes
20 minutes
30 minutes
Equipment
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Dutch oven
Ingredients
- 1 tbsp olive oil
- 1 small yellow onion, diced
- 1 large celery stalk, diced
- 4 cloves garlic, minced
- 1 tsp crushed red pepper flakes, to taste
- 8 cups chicken broth (or vegetable broth for vegetarian)
- 2 (15-oz) cans white beans, drained & rinsed
- 1 cup uncooked orzo (cook separately if making ahead)
- 1 small Parmesan rind
- 2 sprigs fresh rosemary
- 1 large bay leaf (or 2 small)
- 1 small bunch kale, stems removed and chopped
- 2–3 tbsp fresh lemon juice, to taste
- Sea salt and freshly cracked pepper, to taste
- Freshly grated Parmesan, for serving
Instructions
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Heat the oil in a large Dutch oven over medium-high heat. Add the onion and celery and cook, stirring often, for 3–4 minutes until tender.
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Add the garlic and crushed red pepper flakes and cook, stirring constantly, for 1 minute.
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Add the broth, drained beans, orzo, Parmesan rind, rosemary, and bay leaf. Bring to a simmer, then reduce heat and simmer about 10 minutes until the orzo is al dente. (If making ahead, cook orzo separately and add before serving.)
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Stir in the chopped kale and simmer until wilted. Add lemon juice and season with sea salt and freshly cracked pepper.
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Remove the rosemary sprigs, bay leaf, and Parmesan rind.
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Serve immediately with lemon wedges and freshly grated Parmesan on the side.
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