Kris Dovbniak • Chef & Recipe Developer

I love any sort of Mediterranean flavors- especially when it involves sundried tomatoes, lemon and/or orzo! But up until now, I’ve reserved some of my favorite flavors to spring and summer– not anymore! This soup is comforting, warm and filling– with all the flavors of the Mediterranean in a presentation fit for the fall and winter.

Another plus to this deliciously creamy soup is that it’s super quick to make– only around 25 minutes, total, with simple prep and even simpler cooking (which I know more of us can use on busy weeknights!).

Creamy Tuscan Sun dried Tomato Orzo Soup
Serves 4

• 1 tbsp olive or avocado oil
• 1/2 cup (about 2 oz) chopped pancetta
• 1 large onion, diced
• 2 stalks celery, diced
• 4 cloves garlic, minced
• 1 can white beans, drained and rinsed
• 6 oz sun dried tomatoes 
• 5-6 cups chicken or vegetable broth
• 2 tsp Italian seasoning
• 1/2 tsp salt
• 1 cup dry orzo
• zest and juice of 1 lemon
• 2 cups finely chopped kale or baby spinach
• 1/4 cup heavy cream

To top: fresh grated parmesan, chopped parsley or basil

1. Heat oil to medium-high in a soup pot or dutch oven.
2. Add pancetta and cook until crispy. Add onion, season and cook until translucent. Stir in garlic and cook 10-15 seconds.
3. Stir in white beans, Italian seasoning, salt, tomatoes and 5 cups broth. Bring to a boil.
4. Add in orzo and cook 7-8 minutes, stirring occasionally until orzo is cooked.
5. Stir in lemon juice, zest and kale. Stir in additional broth if needed.
6. Reduce heat to low and stir in heavy cream. Season to taste and serve.

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