This soup is destined to become your go-to fall/winter favorite. You can’t ask more from essentially a one-pot meal that’s this incredibly flavorful and nutritious (that part can be our secret.)
Our very versatile recipe delivers both vegetarian and carnivore happiness – even from the same pot if you simply divide it before adding any sausage. Want a vegan version? Just leave out the sausage and cheese all together. Even in it’s barest form this is a truly worthwhile dish.
Really, if there’s one recipe you try on our website – this might be the one. A meat-eater, vegetarian, and vegan walked into a bar – and you had no problem feeding them all. (Need it gluten-free? Swap the Orzo for a second can of beans or two cups of cooked rice stirred in at the end. Done!)
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 2 stalks celery, sliced
- 1 large onion, chopped
- kosher salt and black pepper
- 1 15.5-ounce cans cannellini beans, rinsed
- 4 cups (32 oz.) vegetable stock
- 4 cups water
- 1 cup orzo
- 1 bunch kale, (we used Lacinato) thick stems discarded and leaves cut into skinny strips
- 2 tablespoons chopped fresh rosemary
- cup grated or shaved Parmesan (2 ounces), plus 1 piece rind (optional)
- tablespoon fresh lemon juice
- red pepper flakes
- 1 package polish Kielbasa sausage or other sausage like Chorizo (optional)
- Heat the oil in a large pot over medium-high heat.
- Add the onion, garlic, celery, salt, and pepper. Cook, stirring occasionally, until tender, about 5 minutes.
- Add the beans, pasta, kale, rosemary, vegetable stock, water, and Parmesan rind (optional).
- Cover and bring to a boil.
- Reduce heat and simmer until the pasta and kale are tender, 4 to 5 minutes.
- Remove the Parmesan rind.
- Stir in the lemon juice and a few red pepper flakes.
- Stir in sausage until heated through (optional).
- Sprinkle with the shaved Parmesan before serving, (optional).
Co-Author of Garden Candy Basics