This kale and orzo soup is warm, nourishing, and super nutritious!. The soft and savory white bean balls give this dish some added protein to last through your day's adventures. Enjoy it as is, or add rice or grains of your choice, for some added bulk.

Kale and Orzo Soup With White Bean Balls [Vegan]



For Bean Balls:

  • 1 small onion, minced
  • 2 15-ounce cans of white beans, drained and rinsed
  • 1/2 cup panko bread crumbs
  • 4 garlic cloves, minced
  • 1/4 cup whole wheat pastry flour
  • 2 tablespoons olive oil
  • 1 tablespoons soy sauce
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon vegetable seasoning
  • Zest of 1 lemon
  • Sprinkling of red pepper flakes

For Soup:

  • 1 tablespoon olive oil
  • 1 small onion, minced
  • 2 carrots, peeled and diced
  • 2 stalks of celery, diced
  • 1 red pepper, chopped
  • 4 garlic cloves, minced
  • 1/2 cup dried orzo
  • 9 cups vegetable broth
  • 1 lemon, juiced
  • 1/2 bunch of kale, chopped
  • Salt and pepper, to taste


  1. Preheat oven to 400°F. Grease a baking sheet with oil.
  2. Mash beans in a large bowl. You want them pretty much completely mashed. Add the remaining bean ball ingredients. Add a dash of water if the mixture seems dry.
  3. Form golf-ball-sized bean balls and place them on the baking sheet. Spritz or drizzle with oil. Bake the balls for 30 minutes, flipping at the halfway mark.
  4. Heat oil in a large soup pot over medium heat. When hot, add onion, carrots, celery, and red pepper. Cook for 3-5 minutes. Throw in the garlic and the orzo, stir for about 30 seconds. Pour in the broth and let simmer for 15-20 minutes. Add in the lemon juice and kale and turn off the heat.
  5. When the bean balls are finished, remove from the oven and add some to each bowl. Ladle over the soup.

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