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Kale, Cannellini Bean and Orzo Soup
Light yet hearty
This delicious, comforting soup is packed with hearty greens, creamy cannellini beans and quick-cooking orzo. It’s nutrient-dense, full of flavour and so easy to make, which makes it perfect for a quick weeknight dinner. It also just so happens to be vegan, if you omit the optional parmesan. Those that know me know that I’m not a fan of beans. And yet, I love this soup. If that isn’t incentive enough for you to give it a try, I don’t know what is!
- Prep Time: 15 minutes
- Total Time: 1 hour
- Yield: 4 1x
- Category: Soups, Vegan
Ingredients
Scale
- extra-virgin olive oil
- 1 sweet onion, diced into small cubes
- 1 large carrot, diced into small cubes
- 1 large celery stalk, diced into small cubes
- 2 garlic cloves, minced
- 4 sprigs fresh rosemary, leaves only, finely chopped
- 1 x 400g tin crushed tomatoes
- 1.5 litre water or vegetable stock
- 1 parmigiano reggiano rind, optional (if not vegan)
- 100 g dried orzo
- 1 x 400g tin cannellini beans, rinsed and drained
- 200 g cavolo nero (Tuscan kale), ribs and stems removed, leaves thinly sliced
- 1 large handful fresh flat-leaf parsley, finely chopped
- freshly-grated parmigiano reggiano, to serve
Instructions
- Heat a splash of extra-virgin olive oil in a large saucepan over medium heat. Add the onion, carrot and celery and season generously with sea salt and freshly-ground black pepper. Cook, stirring occasionally, until softened, 6 to 8 minutes.
- Add the garlic and rosemary and cook, stirring constantly, for 1 minute, then add the tinned tomatoes and season generously with sea salt and freshly-ground black pepper.
- Bring the base to a simmer and cook, stirring occasionally, until slightly thickened, 7 to 10 minutes. The goal here is to take the raw edge off the tinned tomatoes.
- Add the water and season very generously with salt – you want the broth to taste as seasoned as you want the finished dish to taste. Turn the heat up to medium-high, stir to combine and bring to a boil.
- Stir in the orzo and beans. Cook uncovered for 10 minutes, then stir in the kale and cook for a further 3 to 4 minutes, or until the orzo is cooked through.
- Remove the saucepan from the heat and stir in the parsley. Taste and adjust seasoning, to your liking. Remove the parmesan rind and serve, topped with some freshly-grated parmigiano reggiano.
