3cupsPre-washed Kalede-stemmed and roughly chopped
2canCans White Beans15 oz, drained and rinsed
Juice of 1 Large LemonFresh Squeezed, about 4 tbsp.
Salt and Pepperto taste
Prepare orzo to al dente in a medium sauce pan according to package directions. Drain. Pour into a separate bowl and mix in 1/2 tbsp of olive oil. Set aside.
In a large pot, heat 2 tbsp olive oil over medium high heat. Add onion and celery. Season lightly with salt. Sauté until the onion becomes translucent.
Reduce to medium heat, then add 1 tbsp. olive oil, garlic, crushed red pepper, Italian seasoning, kale, and sauté for additional two minutes.
Add vegetable broth, white beans and bay leaves, season with salt and pepper. Stir. Cover. Cook for 25 minutes, stirring occasionally.
Add orzo to soup. Then stir in lemon juice, parsley and salt and pepper. Cook additional two minutes. Remove bay leaves before serving.
Optional: Serve with sliced Italian or French bread.Swap out the kale for fresh spinach if you have it on hand. Adjust the heat by adding extra crushed red pepper flakes. You won't need a lot, just add a little bit at a time. If you don't like spicy food, simply leave out the red pepper flakes completely. Meal prep this soup and put it in the refrigerator for lunches for about four days ahead of time. Freezer Instructions - I like to freeze this soup in freezer safe bags laying on their side in the freezer. Take out the night before and heat in the microwave or on the stovetop. Ninja Foodi and Instant Pot Directions | Add your dry Orzo and all other ingredients but the Kale into the pressure cooker. Add 5 cups vegetable broth. Stir and place the lid on the pressure cooker with the valve set to sealing. Pressure cook 10 minutes on high pressure. When the time is up quick release, and stir in chopped kale. Stir and let it wilt for a few minutes. Then stir and serve.