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Tomato Orzo Soup with Kale

Dana Kacmarek

"Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread."
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2 h 25 m servings 328 cals
Original recipe yields 8 servings

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  1. Bring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.


  • Cook's Note:
  • Butter beans can be used in place of cannellini beans.

Nutrition Facts

Per Serving: 328 calories; 2.6 g fat; 58.9 g carbohydrates; 16.9 g protein; < 1 mg cholesterol; 864 mg sodium. Full nutrition

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Great recipe! I made a few modifications, namely with the addition of olive oil, lots of spices/herbs (garlic, oregano, basil, black pepper, minced onion), and a good portion of Cabernet Sauvign...