🍲 Spicy Kale, White Bean & Orzo Soup
A hearty, nourishing soup with tender orzo, creamy white beans, and kale in a lightly spicy, garlicky broth.
🛒 Ingredients (Serves 4)
-
2 tbsp olive oil
-
1 small onion, finely chopped
-
4 garlic cloves, minced
-
1 tsp red chili flakes (adjust to taste)
-
1 tsp smoked paprika
-
½ tsp dried oregano or thyme
-
1 tbsp tomato paste
-
1 can (400 g) white beans (cannellini or navy), drained & rinsed
-
¾ cup orzo pasta
-
4 cups vegetable broth
-
2 cups water
-
2 cups kale, stems removed & chopped
-
Salt & black pepper to taste
-
1 tbsp lemon juice or apple cider vinegar
Optional Toppings
-
Grated Parmesan or vegan Parmesan
-
Fresh parsley or basil
-
Extra chili oil
👩🍳 Instructions
1️⃣ Build the Flavor Base
Heat olive oil in a large pot over medium heat. Add onion and cook 3–4 minutes until soft. Stir in garlic, chili flakes, paprika, oregano, and tomato paste. Cook 1 minute until fragrant.
2️⃣ Add Beans & Broth
Add white beans, vegetable broth, and water. Bring to a gentle boil.
3️⃣ Cook the Orzo
Stir in orzo. Reduce heat and simmer for 8–10 minutes, stirring occasionally so it doesn’t stick.
4️⃣ Add Kale
Stir in kale and cook for 3–4 minutes until wilted and tender.
5️⃣ Finish
Season with salt and pepper. Add lemon juice, stir well, and remove from heat.
❓ Q & A
Q: Can I make this soup vegan?
A: Yes—just skip Parmesan or use a plant-based version.
Q: How spicy is it?
A: Mild to medium. Increase chili flakes or add chili oil for more heat.
Q: Can I substitute orzo?
A: Yes—small pasta, rice, or quinoa work well.
Q: Will the orzo absorb too much broth?
A: It will thicken over time. Add extra broth when reheating.
Q: How long does it last in the fridge?
A: Up to 4 days in an airtight container.