Cannellini Bean, Kale, and Orzo Soup
The homemade vegetable broth gives this vegan cannellini bean soup a beautiful golden color and fresh taste. Check out our simple recipe and try it today!
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Cooking tools:
- Chef's knife
- Cutting board
- Pot
- Stove
- Wooden spoon
- Can opener
- Colander
- Measuring spoon
- Ladle
- Serving bowl
Ingredients
- 1 medium onion, chopped (1 cup)
- 2 stalks of celery, chopped (1 cup)
- 2 carrots, chopped (1 cup)
- 5 sprigs fresh parsley
- 2 sprigs fresh thyme
- 2 bay leaves
- 3 cloves garlic, minced
- ½ teaspoon sea salt, plus more for seasoning
- 1 cup whole wheat orzo pasta
- 1 15-oz. can no-salt-added cannellini (white kidney) beans, rinsed and drained
- 1 cup stemmed and chopped kale
- 1 teaspoon finely snipped fresh oregano
- 1 lemon
- Freshly ground black pepper, to taste
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