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.
Stir in rosemary and orzo to coat; add broth and beans and bring to a simmer.
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/