Hearty Beans and Kale Soup with Kabocha Squash and Orzo
This Autumn recipe is chock full of veggies with kabocha squash, celery, carrots, kale, and green peas. Then orzo pasta, chickpeas and butter beans make it extra filling and satisfying. With only about 30 minutes of cooking time, this totally vegan soup is a true Fall and Winter warmer that will level up the cozy factor of any day.
Ingredients
- ½ pound orzo pasta
- 1 tsp extra virgin olive oil
- 1 onion chopped
- 3 garlic cloves minced
- 1 celery stalk diced
- 2 cups kabocha squash peeled and cubed
- ½ bunch kale stemmed and chopped
- 15 oz butter beans canned, drained
- 15 oz chickpeas canned, drained
- 1 carrot peeled and chopped
- ½ cup green peas frozen
- 3 tomatoes chopped
- 1 teaspoon salt
- 1 tbsp smoked paprika
- 1 tbsp Italian seasoning
- 1 pinch Crushed red pepper and black pepper to taste
- 4 tbsp Vegan parmesan or nutritional yeast
Instructions
- Cook the orzo according to package and set aside.
- Meanwhile, in a large soup pot or dutch oven cook the onions and garlic until fragrant 2-3 minutes. Then add celery, carrots and kabocha, season with salt and cook for 5 minutes
- Add tomatoes and cook until they begin to release their juices 2 minutes-
- Add in 10 cups water, butter beans, chickpeas, kale, green peas and spices
- Bring to a boil then simmer for 15-20 minutes until everything is fork tender
- Add orzo when serving to avoid the pasta swelling and getting soggy
- Garnish with pepper, crushed red pepper and vegan parmesan