Ingredients
Scale
- 1 lb ground beef (85/15 or 90/10)
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 6 cups beef broth
- 1 can (14.5 oz) diced tomatoes with juices
- 1 can (15 oz) white beans (cannellini or great northern), drained and rinsed
- ¾ cup orzo pasta
- 4 cups chopped kale, stems removed (about 1 small bunch)
- 1½ tsp dried basil
- 1 tsp dried oregano
- ½ tsp red pepper flakes (optional)
- Salt and black pepper to taste
- 2 tbsp olive oil
- Grated Parmesan cheese for serving (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned and cooked through, about 6-8 minutes. Season with salt and pepper.
- Add the diced onion to the pot and cook until softened, about 4 minutes. Stir in the garlic and cook for another minute until fragrant.
- Pour in the beef broth, diced tomatoes with their juices, basil, oregano, and red pepper flakes if using. Bring the mixture to a boil, then reduce heat to maintain a steady simmer.
- Add the white beans and orzo to the pot. Simmer for 8-10 minutes, stirring occasionally, until the orzo is almost tender.
- Stir in the chopped kale and cook for another 3-5 minutes until the kale is wilted and tender, and the orzo is fully cooked.
- Taste and adjust seasoning with additional salt and pepper as needed. If the soup is too thick, add a bit more broth or water to reach your desired consistency.
- Ladle into bowls and top with grated Parmesan cheese if desired. Serve hot with crusty bread on the side.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
