Tuscan Kale Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 3 ribs celery, chopped
• 1 teaspoon each: salt, dried oregano, dried basil
• 1/4 teaspoon crushed red pepper flakes
• 1 15oz. can fire-roasted tomatoes
• 4 cups vegetable broth
• 2 cups water

Directions

• Cut kale into ribbons.
• Heat olive oil in large soup pot over medium heat.
• Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.
• Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.
• Stir in the kale until wilted, seasoning to taste if needed.
• Stir in the lemon juice and serve.

Serving Suggestions

• For a heartier soup, consider adding any cooked white bean when you add in the orzo.