Ingredients
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 2 stalks celery, chopped
- 2 carrots, chopped
- 1 tablespoon Italian seasoning
- 1 teaspoon oregano
- 1 teaspoon salt
- 6 cups vegetable broth
- 16 oz crushed tomatoes, canned
- 15 oz white kidney beans, canned, drained and rinsed
- 1 bunch kale, deveined and chopped
- ½ cup orzo
Instructions
- Heat the olive oil in a large stockpot over medium heat.
- Add the onion, garlic, celery, and carrots.
- Cook until veggies are tender, about 6–8 minutes
- Stir in the Italian seasoning, oregano, and salt.
- Cook an additional 1–2 minutes.
- Add the vegetable broth, white kidney beans, and crushed tomatoes and stir. Bring to a boil, then reduce heat to a simmer and cook for 5–10 minutes.
- Add the kale and orzo.
- Stir, allowing soup to simmer until orzo is cooked, about 15 minutes.
Nutrition (estimated per serving)
Calories: 226kcalCarbohydrates: 41gProtein: 11gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 1463mgPotassium: 788mgFiber: 8gSugar: 8gVitamin A: 6305IUVitamin C: 37mgCalcium: 123mgIron: 4mg
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