Kale Soup
Cozy Up with Kale and Orzo Soup: A Healthy Italian Delight
As the days get shorter and the evenings cooler, there’s nothing quite like a warm, nourishing bowl of soup. Today, we’re sharing a recipe for Kale and Orzo Soup that’s not only incredibly flavorful but also packed with healthy goodness. This isn’t your average soup; it’s a vibrant, Italian-inspired dish that’s surprisingly easy to make and perfect for a weeknight dinner.
This soup beautifully combines the heartiness of orzo pasta with the nutritional power of kale. The base of sautéed vegetables – onion, celery, and carrots – creates a flavorful foundation, while fire-roasted tomatoes and vegetable broth add depth and richness. A touch of oregano, basil, and red pepper flakes elevates the flavors, creating a truly satisfying experience.
Why You’ll Love This Kale and Orzo Soup:
- Healthy & Nutritious: Packed with vitamins, minerals, and fiber from kale and other vegetables.
- Easy to Make: Ready in under an hour, making it perfect for busy weeknights.
- Flavorful & Satisfying: A delicious blend of Italian-inspired flavors that will warm you from the inside out.
- Vegan & Vegetarian Friendly: Naturally plant-based, making it a great option for those following a vegan or vegetarian diet.
- Versatile: Easily customizable with your favorite vegetables or herbs.
Tips for the Best Kale and Orzo Soup:
- Massage the Kale: For a more tender texture, massage the chopped kale with a little olive oil and lemon juice before adding it to the soup.
- Use Quality Broth: A good quality vegetable broth will make a big difference in the flavor of the soup.
- Don’t Overcook the Orzo: Orzo can become mushy if overcooked. Keep an eye on it and cook until al dente.
- Add a Protein Boost: For a heartier soup, add cooked chickpeas, white beans, or lentils.
Frequently Asked Questions:
Q: Can I use different greens instead of kale?
A: Yes, you can! Spinach, chard, or collard greens would all be delicious substitutes.
Q: Can I make this soup ahead of time?
A: Absolutely! This soup tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: No, orzo is a wheat-based pasta. To make this soup gluten-free, substitute orzo with a gluten-free pasta or rice.
Q: Can I freeze this soup?
A: Yes, but the texture of the orzo may change slightly. It’s best to freeze the soup without the orzo and add it after reheating.
We hope you enjoy this comforting and healthy Kale and Orzo Soup! It’s a perfect dish to nourish your body and soul on a chilly day.
Kale and Orzo Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium onion chopped
- 3 ribs celery chopped
- 3 medium carrots chopped
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/4 teaspoon crushed red pepper flakes
- 1 15 oz can fire-roasted tomatoes
- 4 cups vegetable broth
- 2 cups water
- 3/4 cup orzo pasta
- 4 cups chopped kale
- 1 tablespoon fresh lemon juice
Instructions
- Cut kale into ribbons.
- Heat olive oil in a large soup pot over medium heat.
- Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.
- Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.
- Stir in the kale until wilted, seasoning to taste if needed.
- Stir in the lemon juice and serve.
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