Description
A fast, comforting one-pot soup that’s ready in about 30 minutes. Tiny orzo cooks quickly and, along with beans and greens, turns a light broth into a satisfying, nutrient-packed meal.
Ingredients
Scale
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 medium carrot, diced small
- 2–3 celery ribs, diced
- 2 large cloves garlic, minced
- 1/4 tsp crushed red pepper flakes
- 1/2 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 (14 oz / 400 g) can chickpeas, drained and rinsed
- 1 (14 oz / 400 g) can cannellini beans, drained and rinsed
- 3/4 cup (150 g) orzo pasta
- 6 cups (1.5 L) vegetable stock
- Juice from 1/2 lemon (about)
- 2 cups (about 100 g) chopped kale
- Salt and freshly ground black pepper, to taste
Instructions
- Warm the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped onion, carrot and celery and sauté until they soften, about 6–7 minutes.
- Add the minced garlic, red pepper flakes, thyme, oregano and basil. Cook, stirring, for about 30–60 seconds until fragrant.
- Pour in the drained chickpeas, cannellini beans, orzo and the vegetable broth. Stir, bring the pot up to a boil, then reduce the heat to a simmer. Cook for roughly 10 minutes, or until the orzo has reached your preferred doneness.
- Stir in the lemon juice and the chopped kale. Simmer 1–2 minutes more, just long enough for the greens to wilt.
- Taste and season with salt and black pepper as needed. Ladle into bowls and serve hot, ideally with a slice of crusty bread.
Notes
Make-ahead & reheating note: Store leftovers in an airtight container in the fridge for up to 4–5 days. Rewarm gently on the stove, adding a splash of stock if the orzo has absorbed too much liquid. (Freezing is not recommended because the orzo tends to get mushy.)
Nutrition
- Serving Size: 1 serving
- Calories: 485
- Sugar: 18g
- Sodium: 675mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 85g
- Fiber: 17g
- Protein: 23g
- Cholesterol: 0mg