Name: Tomato-White Bean Soup with Orzo, Kale & Parmesan
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans cannellini (white kidney) beans; 1774 ml chicken or vegetable broth; 3 (398 ml) cans diced tomatoes; 6 cloves garlic; 1 ½ bunches kale; 255 g orzo pasta; 128 g Parmesan cheese; 3 medium yellow onions; balsamic vinegar; crushed red pepper; extra virgin olive oil; salt

Tomato-White Bean Soup with Orzo, Kale & ParmesanTomato-White Bean Soup with Orzo, Kale & Parmesan — a 40-minute dinner recipe with 12 ingredients, serving 6.Ingredients

3 (398 ml) cans cannellini (white kidney) beans

1774 ml chicken or vegetable broth

3 (398 ml) cans diced tomatoes

6 cloves garlic

1 ½ bunches kale

255 g orzo pasta

128 g Parmesan cheese

3 medium yellow onions

balsamic vinegar

crushed red pepper

extra virgin olive oil

salt

Instructions

Peel, halve, and small dice onions.

Preheat a large pot over medium heat.

Once the pot is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until onion is soft, 7-8 minutes.

Meanwhile, drain and rinse beans.

Peel and thinly slice garlic.

When the onions are soft, add garlic and crushed red pepper to the pot. Cook, stirring occasionally, until fragrant, 1-2 minutes.

Add beans, tomatoes, and broth to the pot. Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until slightly thickened, 5-7 minutes.

Meanwhile, wash, dry, and fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces. Place in a large bowl and set aside.

When the soup is slightly thickened, add orzo. Continue to cook, stirring occasionally, until pasta is almost tender, 5-6 minutes more.

While the soup is cooking, finely grate Parmesan.

When the orzo is almost done, add kale to the pot in handfuls, waiting for it to wilt slightly before adding the next handful. Cook, stirring occasionally, until the kale and orzo are tender, 1-2 minutes. Remove from heat.

Add vinegar and half of the Parmesan to the soup, then stir to combine. (Reserve remaining Parmesan for serving.)

To serve, divide soup between bowls. Top with reserved Parmesan and drizzle with oil. Enjoy!

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