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Cannellini Bean, Kale, and Orzo Soup

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  • Makes 10 cups

The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. The cannellini beans—smooth and slightly nutty—add a full-bodied flavor.

By Carla Christian,

Ingredients

  • 1 medium onion, chopped (1 cup)
  • 2 stalks of celery, chopped (1 cup)
  • 2 carrots, chopped (1 cup)
  • 5 sprigs fresh parsley
  • 2 sprigs fresh thyme
  • 2 bay leaves
  • 3 cloves garlic, minced
  • ½ teaspoon sea salt, plus more for seasoning
  • 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 teaspoon finely snipped fresh oregano
  • 1 lemon
  • Freshly ground black pepper, to taste

Instructions

  1. In a 5- to 6-qt. Dutch oven combine the first eight ingredients (through the ½ tsp. salt) and 8 cups water. 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 ½ teaspoon zest and squeeze 2 tablespoons juice from lemon. Before serving, stir lemon juice into soup. Season with the remaining salt and the pepper to taste. Top servings with lemon zest.
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about the author

Carla Christian

Carla Christian, RD, LD, received her associate’s degree in culinary arts from The Culinary Institute of America in 2006 and her bachelor’s degree in dietetics from Michigan State University in 2009. She finished her dietetic internship from The University of Nebraska Medical Center in 2010 and is a former chef in the Better Homes and Gardens® Test Kitchen. Photo by Jason Donnelly

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