Tomato and Roasted Red Pepper Soup With Orzo and Organic Tuscan Kale
 
Prep time
Cook time
Total time
 
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Ingredients
  • 2 tbsp EVOO
  • 1 medium red onion, roughly chopped
  • 1 8 oz jar roasted red pepper, drained and roughly chopped
  • 1 14 oz can diced tomatoes, low sodium
  • 1 tsp fresh rosemary, chopped
  • 2 cups water
  • ½ cup dry white wine.
  • ½ cup orzo
  • 2 cups chopped organic Tuscan Kale
  • 2 vegetable boullion cubes
  • 1 tbsp butter, unsalted
  • Salt and Pepper to taste
Instructions
  1. In a large pot, saute red onion in EVOO over medium heat for five minutes or until translucent.
  2. Add roasted red pepper, diced tomatoes, rosemary, water, white wine, bullion cubes, salt and pepper. Simmer on low for 25 minutes, stirring periodically.
  3. Temporarily remove from heat and blend soup with hand immersion blender. The consistency of the soup should be smooth with some chunks.
  4. Add Orzo and cook for another 15 minutes on low heat, continuing to stir periodically.
  5. Remove from heat and stir in kale and butter.
  6. Serve and enjoy!
Recipe by Chef Times Two at https://www.cheftimestwo.com/tomato-roasted-red-pepper-soup-orzo-organic-tuscan-kale/