Tomato Orzo Soup with Kale

This tomato soup made with orzo, kale, and 2 types of beans is a hearty, Italian-inspired meal to serve on cold fall or winter evenings.

• Preparation Time: 10 mins
• Cooking Time: 2 hr
• Total Time: 2 hr 10 mins
• Calories: 328 Calories

Ingredients

• 5 teaspoons chicken bouillon powder
• 1 (15 ounce) can kidney beans, rinsed and drained
• 8 cups beef stock
• 2 (10.75 ounce) cans tomato soup
• 1 (15 ounce) can cannellini beans, rinsed and drained
• 1 pinch crushed red pepper flakes, or to taste
• 1 bunch kale, chopped
• 1 ½ cups orzo pasta
• 2 (14.5 ounce) cans fire-roasted diced tomatoes with juice

Recipe Instructions

Step 1

Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.