Spicy Kale, White Bean & Orzo Soup

🍲 Spicy Kale, White Bean & Orzo Soup (Mediterranean Style)

📝 Description

This Spicy Kale, White Bean & Orzo Soup is a nourishing Mediterranean-inspired comfort soup made with tender white beans, hearty kale, and delicate orzo pasta in a garlicky, lightly spicy tomato-broth base. Olive oil, herbs, and chili flakes bring warmth and depth, while lemon at the end keeps everything bright and fresh. It’s filling without being heavy and perfect for chilly evenings or easy meal prep.

---

🛒 Ingredients (Serves 4–6)

• 2 tbsp extra-virgin olive oil

• 1 medium onion, finely chopped

• 4 cloves garlic, minced

• ½–1 tsp red chili flakes (adjust to taste)

• 1 tsp smoked paprika

• 1 tsp dried oregano

• ½ tsp dried thyme

• 1 tbsp tomato paste

• 1 can (400 g) crushed tomatoes

• 6 cups vegetable or chicken broth

• 1 cup cooked white beans (cannellini or Great Northern)

• ¾ cup orzo pasta

• 3 cups chopped kale (stems removed)

• Salt & black pepper, to taste

• 1 tbsp fresh lemon juice

• Fresh parsley or basil, for garnish

---

👩‍🍳 Instructions

1. Sauté the Base
   Heat olive oil in a large pot over medium heat.
   Add onion and cook 3–4 minutes until soft.

2. Build Flavor
   Stir in garlic, chili flakes, paprika, oregano, and thyme. Cook 30 seconds until fragrant.

3. Tomato Depth
   Add tomato paste and cook 1 minute. Stir in crushed tomatoes.

4. Simmer
   Pour in broth and bring to a gentle boil.

5. Add Beans & Orzo
   Stir in white beans and orzo. Reduce heat and simmer 8–10 minutes, stirring occasionally.

6. Finish with Kale
   Add kale and cook 2–3 minutes until wilted and tender.

7. Brighten & Serve
   Season with salt and pepper. Stir in lemon juice. Garnish with fresh herbs.

---

🍽 Serving Ideas

• With crusty whole-grain bread

• Topped with grated parmesan or feta

• Drizzled with extra olive oil

• Alongside a simple cucumber-tomato salad

---

❓ Q & A

Q: How spicy is this soup?
A: Mild to medium. You can easily control heat by adjusting chili flakes.

Q: Can I make it vegan?
A: Yes—use vegetable broth and skip any cheese toppings.

Q: Will the orzo soak up too much broth?
A: It will thicken slightly as it sits. Add extra broth when reheating.

Q: Can I use spinach instead of kale?
A: Absolutely. Add spinach at the very end and cook just 1 minute.

Q: How long does it keep?
A: Store in the fridge up to 4 days. It also freezes well without the orzo.