Turkey Orzo Kale White Bean Soup

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Brimming with fresh kale, orzo, and turkey in a rich white bean broth, this hearty kale white bean soup will instantly warm you up!

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 375kcal

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, peeled and sliced into 1/4-inch thick slices (about 1 cup carrots)
2 medium ribs celery, diced into 1/2-in cubes (about 1 cup celery)
4 cloves garlic, minced
6 cups chicken broth
2 cans (15 oz each) cannellini beans, drained
2 cups 1-in cubed cooked turkey
6 oz dry orzo, cooked according to package instructions
4 cups firmly packed fresh kale, finely chopped into bite-sized leaves
2 tablespoons lemon juice
2 tablespoons minced fresh rosemary
Salt and pepper to taste

In a large soup pot or dutch oven, heat olive oil over medium-high heat until shimmery. Add onion, carrot, and celery. Saute 3-5 minutes until vegetables begin to soften. Add garlic and saute 1 additional minute until fragrant.
Pour chicken broth and beans into pot and stir to combine. Ladle half of soup into a high-speed blender and blend on high speed until completely smooth. Return back to remaining soup and bring soup to a simmer over medium-high heat.
Once soup is simmering, add turkey, orzo, kale, lemon juice, rosemary, and season with salt and pepper to taste. Let cook 5-10 minutes until kale is wilted. Serve soup hot and enjoy!