May 18, 2024

This flavorful soup is perfect for a cozy fall night. Packed with vegetables and protein, it’s a satisfying way to get your daily dose of nutrients.

Key Features:

  • Hearty and satisfying
  • Easy to make
  • Rich in vegetables and fiber

Ingredient Swaps:

  • Curly kale can be used instead of lacinato kale.
  • Whole-wheat pearl couscous or other small pasta shapes can replace whole-wheat orzo.
  • Vegetarian Parmesan cheese is recommended for a vegetarian option.

Frequently Asked Questions:

  • Can I make this soup ahead of time? Yes, but cook the orzo separately to prevent it from getting mushy. Reheat the soup and add cooked orzo when serving.


  • 1 tablespoon olive oil
  • 1 cup thinly sliced carrots
  • 1 cup chopped celery
  • 1 cup finely chopped yellow onion
  • 1 tablespoon finely chopped garlic
  • 6 cups vegetable broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes, undrained
  • ¾ teaspoon salt
  • ½ teaspoon Italian seasoning
  • ½ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon ground black pepper
  • 1 bay leaf
  • 8 ounces whole-wheat orzo (about 1⅓ cups)
  • 3 cups stemmed and chopped kale
  • 10 ounces frozen peas
  • 1 tablespoon sherry vinegar
  • ¼ cup grated Parmesan cheese (vegetarian recommended)


  1. Heat oil in a large pot over medium heat. Add carrot, celery, and onion. Cook, stirring occasionally, until softened (about 5 minutes).
  2. Add garlic and cook, stirring constantly, for 1 minute.
  3. Stir in broth, tomatoes, salt, Italian seasoning, oregano, thyme, pepper, and bay leaf. Bring to a boil over high heat.
  4. Reduce heat to medium, add orzo, and simmer for 7-10 minutes, or until tender.
  5. Add kale and peas. Cover and cook for 4-5 minutes, or until kale is wilted.
  6. Remove from heat, stir in vinegar, and divide soup among bowls.
  7. Top with Parmesan cheese and serve.

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