Soup - Cannellini Bean, Kale, and Orzo Soup - Forks Over Knives

By PamCallan

This homemade vegetable broth gives this soup a beautiful golden color and a fresh light flavor.
From Carla Christian

Ingredients

• 8 cups water
• 1 cup chopped onion
• 1 cup chopped celery
• 5 sprigs fresh parsley
• 2 sprigs fresh thyme
• 2 bay leaves
• 3 cloves garlic, minced
• 1/2 tsp salt
• 1 cup whole wheat orzo pasta
• 1 15-oz can no-salt-added cannellini (white kidney) beans, rinsed and drained
• 1 cup stemmed and chopped kale
• 1 tsp finely snipped fresh oregano
• 1 lemon
• salt and freshly ground black pepper to taste

Preparation

Step 1

1. In a 5 to 6 quart Dutch oven, combine the first nine ingredients (through salt). Bring to boiling; reduce heat. Simmer covered, 20 minutes.

2. Stir in orzo. Simmer covered, 10 minutes more, stirring occasionally. Remove and discard parsley and thyme sprigs and bay leaves. Stir in beans, kale and oregano. Return to boiling; reduce heat. Simmer covered, 5 minutes more.

3. Meanwhile, remove 1/2 tsp zest and squeeze 2 Tbsp juice from lemon. Before serving, stir lemon juice into soup. Season with salt and pepper. Top servings with lemon zest.