Tuscan Kale Soup

Whip up a batch of this delicious Tuscan Kale Soup with orzo! This soup is loaded with nutrient-rich vegetables, savory broth, and tender orzo. This kale soup screams comfort from every single bite; it’s sure to be a hit.

This hearty soup is great for lunch and dinner—and it makes for a great meal-prepping option. The white beans add a lot of heartiness to the soup, leaving you full and fueled up till your next meal. Give this Tuscan soup a try today!

Recipe

Ingredients

• 1 tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 stalks celery chopped
• 2 carrots chopped
• 1 tbsp Italian seasoning
• 1 tsp oregano
• 1 tsp 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