Kale, orzo and white bean soup
Updated: Jan 2
This is such a good winter warmer – very simple to make, and surprisingly tasty given how few ingredients and little effort it takes. The orzo turns this from a broth into a proper meal, and the Parmesan over the top completes the dish.
Ingredients (serves 6):
4 Cloves of garlic, finely chopped
2 stalks of celery, finely chopped
1 large onion, chopped
2 cans white cannellini beans
1 cup orzo
1 packet kale, washed, thick stems removed
2 tbsp chopped rosemary
900ml chicken stock
100g grated parmesan to serve
Finely chop the celery, garlic and onion. Drain the cannellini beans. Remove the rosemary leaves from the stalks and finely chop.
Remove the woody stems from the kale and wash.
In a large saucepan on a medium heat, add in a glug of olive oil, and add the chopped celery, garlic and onion. Cook for 5 mins until softened.
Add the beans, orzo, kale, rosemary, stock and water, and bring to the boil. Cover with lid, and simmer for 4-5 mins until pasta and kale are tender. Season to taste.
Grate over Parmesan and serve.
Would love for you to give this one a go – its so simple, cheap and makes a lot for leftovers. If you do, make sure you tag me in a picture of it on Instagram (@OTCooks_Eats). If you have any requests for recipes, give me a message on here or Instagram, and I’ll do my best.