Summer Greens Soup with Orzo and Wholesome Chicken Broth
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 4 cups kale leaves
  • ¼ cup kale stems, diced
  • 1 cup beet leaves, chopped
  • ¼ cup diced beet stems
  • Olive oil
  • 1 small onion, diced (about ⅓ cup)
  • 3 large cloves of garlic (3 tablespoons)
  • Salt, to taste (about 1-2 teaspoons)
  • 1 carton Saffron Road Artisan Roasted Chicken Broth (about 5 cups)
  • 6 cups water
  • ⅓ cup orzo pasta, uncooked
  • Freshly grated Parmesan cheese (optional
  1. Once all the leafy greens and stems have been cleaned and chopped, make sure they are completely dry (pat with a paper towel) and set aside.
  2. In a large sauce pan or Dutch oven, heat the oil gently. Add the stems of the kale and beets, the onions and cook until translucent. Add the garlic and salt and continue to cook until the garlic is softened. Add the greens and use a wooden spoon or spatula to make sure they are fully coated in the oil and cooked down slightly.
  3. Add the chicken broth and water. Bring to a boil, then reduce the heat to low.
  4. Add the orzo and cook according to the package instructions, approximately 6-10 minutes.
  5. Once the orzo is been fully cooked (softened), remove the soup from heat and serve. Top with fresh Parmesan, if desired.
Recipe by Authentic World Cuisine | Saffron Road at