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Healthy Recipes

Soup - Beans and greens  with Orzo

Serves 6-8


Olive oil, 3T

Onion, 1 large chopped

Celery, 1 stalk chopped

Garlic, 4-6 cloves minced

Crushed red pepper, 1ts

Italian seasoning, 2ts

Kale, 3 cups roughly chopped ~ 1 bunch (or spinach)

Low sodium (or homemade vegetable or chicken) broth, 32 fl oz

White beans, 2 cans drained/rinsed or ~3 cups cooked

Bay leaves, 2 each

Lemon, juice of 1 large or ~ 4 tbsp

Fresh parsley chopped or 2 tbsp

Salt and pepper to taste


½ cup Orzo uncooked


  1. Prepare orzo to al dente in a medium saucepan according to package directions.  Drain.  Pour into a separate bowl and mix in ½ tbsp. olive oil. Set aside. 
  2. In a large pot, heat 2 Tbsp. olive oil over medium high heat.  Add onion and celery.  Sauté for about 7 minutes.
  3. Reduce to medium heat olive oil, garlic, crushed red pepper, Italian seasoning, kale, and sauté for additional two minutes.
  4. Add vegetable broth, white beans and bay leaves, parsley and pepper. Stir and cover. Reduce to simmer and continue cooking for 25 minutes, stirring occasionally.
  5. Just before serving, stir in lemon juice.
  6. To serve spoon in orzo then add soup. Top with shredded parmesan cheese (optional).



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Source inspiration - Euphoric Vegan


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