Recipe of Chicken Lemon Orzo Soup With Egg

Tomato Orzo Soup With Kale

With egg, lemon and orzo.

Recipe Summary Tomato Orzo Soup With Kale

Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.

Ingredients | Chicken Lemon Orzo Soup With Egg

8 cups beef stock

1 ½ cups orzo pasta

2 (14.5 ounce) cans fire-roasted diced tomatoes with juice

2 (10.75 ounce) cans tomato soup

1 (15 ounce) can kidney beans, rinsed and drained

1 (15 ounce) can cannellini beans, rinsed and drained

5 teaspoons chicken bouillon powder

1 pinch crushed red pepper flakes, or to taste

1 bunch kale, chopped

Directions

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.

Butter beans can be used in place of cannellini beans.

Info | Chicken Lemon Orzo Soup With Egg

prep: 10 mins cook: 2 hrs 15 mins total: 2 hrs 25 mins Servings: 8 Yield: 8 servings

TAG : Tomato Orzo Soup With Kale

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