Orzo-White Bean “Stoup” with Kale
Serves: 2 to 3
  • 2 tablespoons olive oil
  • 1 onion, cut into small dice
  • 1 carrot, cut into small dice
  • 1 celery stalk, cut into small dice
  • 2 teaspoons chopped fresh rosemary
  • 1 cup orzo
  • 1 quart chicken or vegetable broth
  • 1 can white beans, drained
  • 6 packed cups washed, stemmed and chopped kale
  1. Heat oil in a large saucepan or a small Dutch oven over medium-high heat. Add onion, carrot, and celery; cook until soft, 4 to 5 minutes.
  2. Stir in rosemary and orzo to coat; add broth and beans and bring to a simmer.
  3. Lower heat to medium-low and continue to cook until orzo is tender and mixture is a stew-like consistency, about 4 minutes longer. Stir in kale, cook until just wilted, a minute or 2 longer. Serve.
Recipe by Three Many Cooks at https://threemanycooks.com/recipes/strictly-vegetarian/orzo-white-bean-stoup-kale/