White Bean and Orzo Soup with Kale

All of my favorite things in a soup!  Perfect for a meat free Monday.  Pull this one together tonight and save any leftover for lunch tomorrow!⁣

Serves 6

Ingredients:

2 Tbsp unsalted butter

1 shallot, chopped

4 cloves garlic, diced

1 1/2 cups carrots, chopped

1 1/2 cups celery, chopped

1 tsp kosher salt

1/2 tsp black pepper

1 tsp cumin

1 tsp oregano

2 cups orzo

8 cups broth

1/2 cup lemon juice

2 cans white kidney beans, drained and rinsed

4 cups kale, stems removed and roughly chopped

1/2 cup grated Parmesan cheese

Directions:

Heat a large stockpot over medium high heat. Add butter to melt.  Add shallots and garlic to stockpot.  Cook 4-5 minutes or until lightly browned.  If needed, add a tablespoon of chicken broth to deglaze pan.  Scrape up browned bits.

Turn heat down to medium.  Add carrots and celery.  Season with salt, pepper, cumin and oregano.  Mix well.  Cook 5-6 minutes.  Add dried orzo and slightly toast with vegetables.⁣

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Add remaining chicken broth and bring to a boil. Once boiling, turn heat down to low and cover. Cook 10 minutes.⁣

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Add lemon juice and drained beans.  Mix to combine. Cook 5 more minutes to warm beans.⁣

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Add kale and Parmesan.  Gently mix. Heat will soften spinach. Garnish with more Parmesan.

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