Tomato-White Bean Soup with Orzo, Kale & Parmesan

Directions

1. Heat a medium saucepan over medium with a splash of olive oil.
2. Peel, halve, and dice the onions.
3. Add the onions to the pan with a pinch of salt; cook until soft, about 5–7 minutes.
4. Drain and rinse the cannellini beans; peel and thinly slice the garlic.
5. When the onions are soft, add garlic and crushed red pepper; cook about 1 minute until fragrant.
6. Stir in the beans, diced tomatoes, and broth; bring to a boil, then reduce to a simmer until slightly thickened, about 5 minutes.
7. Wash, trim, and cut kale into thin shreds; set aside.
8. Stir in orzo and simmer until almost tender, 5–6 minutes.
9. Add kale in handfuls, letting each wilt before adding the next; cook until the kale and orzo are tender, about 1 minute, then remove from heat.
10. Stir in vinegar and half of the Parmesan; reserve the rest for serving.
11. To serve, divide the soup into bowls and top with the remaining Parmesan and a drizzle of oil.