Lemony Kale & Orzo Soup

This was a tasty recipe I came up with when my husband and I both were feeling under the weather. When typically we would have ordered something, which is not easy as a vegan, I got up and cooked. Simple to make, immensely satisfying, and just a feel good recipe- a light broth with nutrient packed kale, whole wheat orzo pasta for comfort, and cannellini beans for protein. Top it off with lemon juice and you are set for the next few meals. We noshed on this with a whole grain sourdough bread and healed from the inside out. I forgot to take a picture of the soup...I guess it was that good.

Lemony Kale & Orzo Soup (makes about 9 cups)
2 teaspoons olive oil
1 small white onion, small dice
1 carrot, peeled and small dice
1 rib celery, small dice
2 cloves garlic, minced
2 cups water
6 cups low sodium vegetable broth (or my favorite Not Chick'n Bouillon Cubes prepared as directed)
1 bunch kale, ribs removed and sliced thinly
2 cans cannellini beans, drained and rinsed thoroughly
3/4 cup orzo pasta
1/4 cup lemon juice
Salt and Pepper to taste

 Heat olive oil in a large pot over medium high heat. Add the carrot and celery. Cook for 2 minutes and add the onion. Continue to cook until the onion is translucent. Add the garlic and saute for another minute. Add the water and broth. Bring to a boil and add the orzo. Cook until tender, about 10 minutes. Add the beans and kale and simmer until beans are warmed through and the kale is wilted. Reduce heat to low and add the lemon juice. Season with salt and pepper and cook for 10 minutes.