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Nutrition Facts**

Instructions

• STEP 1

  Preheat a medium saucepan over medium heat.

• STEP 2

  While the pan heats up, peel, halve, and small dice onion.

  • 1 medium yellow onion

• STEP 3

  Once the pan is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until onion is soft, 5-7 minutes.

  • 2 tsp extra virgin olive oil
  • ½ tsp salt

• STEP 4

  Meanwhile, drain and rinse beans.

  • 1 (15 oz) can cannellini (white kidney) beans

• STEP 5

  Peel and thinly slice garlic.

  • 2 cloves garlic

• STEP 6

  When the onions are soft, add garlic and crushed red pepper to the pan. Cook, stirring occasionally, until fragrant, about 1 minute.

  • ¼ tsp crushed red pepper

• STEP 7

  Add beans, tomatoes, and broth to the pan. Bring the soup to a boil over medium-high heat. Once boiling, reduce heat to medium and simmer until slightly thickened, about 5 minutes.

  • 1 (14.5 oz) can diced tomatoes
  • 20 fl oz (2 ½ cups) chicken or vegetable broth

• STEP 8

  Meanwhile, wash, dry, and fold kale leaves in half lengthwise and slice off the stems; cut leaves crosswise into thin (shred-like) pieces.

  • ½ bunch kale

• STEP 9

  When the soup is slightly thickened, add orzo. Continue to cook, stirring occasionally, until pasta is almost tender, 5-6 minutes more.

  • 3 oz orzo pasta

• STEP 10

  When the orzo is almost done, add kale to the pan in handfuls, waiting for it to wilt slightly before adding the next handful. Cook, stirring occasionally, until the kale and orzo are tender, about 1 minute. Remove from heat.

• STEP 11

  To serve, divide soup between bowls and drizzle with oil. Enjoy!

  • 1 tbsp extra virgin olive oil