Whip up a batch of this delicious Tuscan Kale Soup with orzo! This soup is loaded with nutrient-rich vegetables, savory broth, and tender orzo. This kale soup screams comfort from every single bite; it’s sure to be a hit.
This Tuscan Kale Soup recipe is
- Made with simple ingredients
- Hearty and comforting
- Vegan
- Easily stored
- Freezer-friendly
- Nutrient rich
How to Make Tuscan Kale Soup
- Heat oil in a stockpot over medium heat.
- Add onion, celery, carrots, and garlic, and cook until softened.
- Stir in the spices and cook for 1–2 minutes.
- Add in the broth, beans, and tomatoes.
- Bring the mixture to a boil, and then reduce heat to simmer.
- Right before you are done, toss in the kale and orzo. Cook for 15 more minutes.
Helpful Tips for Making Tuscan Kale Soup
Cooking Spices
In the directions, you will see that you cook the spices for 1–2 minutes. This will ensure that the spice fragrances are released. These spices will add tons of flavor to your soup, and if you don’t allow the heat to release, you will find that the soup can lack flavor.
Variations to Tuscan Kale Soup
Beans
I used a white kidney bean for this recipe, but any style of white bean works. Feel free to swap out the beans as you prefer. Just make sure to drain and rinse the beans before mixing them into the soup.
Rice
You can use a long grain rice in place of the orzo if you want. Just toss in the rice at the end of the recipe and cook until tender. If you find the rice soaks up too much liquid, then add a bit more vegetable broth.
Vegetables
You can easily add in some diced white potatoes, corn, or other veggies of your choice. I wanted to keep my soup simple with just the celery and carrots, but I have added potatoes in place of orzo before, and it was delicious!
Spinach vs Kale
Swap the kale with fresh spinach leaves if you want a different flavor than kale. If you go this route, just make sure to toss in the spinach during the last 5–8 minutes of cooking.
Recipe
Ingredients
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic minced
- 2 stalks celery chopped
- 2 carrots chopped
- 1 tbsp Italian seasoning
- 1 tsp oregano
- 1 tsp salt
- 6 cups vegetable broth
- 16 oz crushed tomatoes canned
- 15 oz white kidney beans canned, drained and rinsed
- 1 bunch kale deveined and chopped
- ½ cup orzo
Instructions
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Heat the olive oil in a large stockpot over medium heat.
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Add the onion, garlic, celery, and carrots.
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Cook until veggies are tender, about 6–8 minutes
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Stir in the Italian seasoning, oregano, and salt.
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Cook an additional 1–2 minutes.
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Add the vegetable broth, white kidney beans, and crushed tomatoes and stir. Bring to a boil, then reduce heat to a simmer and cook for 5–10 minutes.
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Add the kale and orzo.
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Stir, allowing soup to simmer until orzo is cooked, about 15 minutes.
