If you do add in white beans, you can also blend some of the beans with the broth and vegetables in a blender before adding the pasta. While most creamy beans would work well in this soup, I’d recommend a small white bean, like a cannellini bean or great northern bean. White beans contain 8g of protein and 6g of fiber per half cup, making this a healthy variation. Violife makes a great parmesan cheese, or consider my homemade parmesan recipe.įor a heartier soup, consider adding in cooked white beans when you add the orzo pasta. For an added umami boost, I like to sprinkle on either regular or dairy-free parmesan cheese. Ladle into bowls, then top with freshly ground black pepper if desired before serving. The added acid balances the heat and the salt it’s my secret weapon in almost every meal. Stir in lemon juice right before serving. Once the pasta is tender, add in the fresh kale until just wilted. However, there are some great store-bought options that I rely on often: Pacific Foods, Better than Bouillon Vegetable Base and Orrington Farms Broth Base. I often make my own from whatever scraps I have lying around, especially in the age of the Instant Pot. The secret to really good soup is of course, good broth. Then, here is where you will also add the broth, water, and orzo pasta.
For low sodium diets, make sure to select no-salt added tomatoes. Fire-roasted tomatoes give more depth and flavor to this soup than regular tomatoes, but you can use regular if that’s all you can find. You should be able to find these in the same aisle as regular canned tomatoes. Next, add in a can of fire roasted tomatoes. This may take 20 minutes, just make sure to stir often so it doesn’t burn. First, add a thin layer of olive oil or vegetable oil on the bottom of the stock pot and let it get hot before adding in the onions, celery and carrots.įrom there, cook over medium-low heat until caramelized and browned. This is where most of the flavor comes from, especially since we aren’t using any animal products. When you’re ready to make the soup, sauté the vegetables in fat first. Canned fire-roasted tomatoes these give this soup so much flavor, but regular canned diced tomatoes work too.Seasonings, like oregano and basil and crushed red pepper flakes.Aromatics, like garlic, onion, celery and carrots.
Generally, I prefer a Tuscan or Latino kale, the one with the flatter, darker leaves, but curly kale will also work. It should come as no surprise that you’ll need kale for this soup. Overall, a hit with both my family and hundreds of readers, this Tuscan Kale Soup is no exception and guaranteed to be a winner in your house as well. Isn’t soup one of the easiest foods to cook? I find that no matter what’s lurking in my fridge or pantry, I can almost always make a killer soup. Which, sometimes feels like an odd compliment. My husband always tells me that my soups are one of his favorite things I make. Therefore, this Tuscan kale soup is a medley of some of my favorite winter foods: tender orzo pasta, fire-roasted tomatoes, and kale in a spicy broth. I crave it on chilly, snowy nights and the leftovers always make the perfect lunch. This time of year, I want soup for 64% of my meals. So, I’m pretty sure that soup is always the answer.