Tomato Orzo Soup With Kale
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Recipe Summary Tomato Orzo Soup With Kale
Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.Ingredients | Tomato Soup Campbell's8 cups beef stock1 ½ cups orzo pasta2 (14.5 ounce) cans fire-roasted diced tomatoes with juice2 (10.75 ounce) cans tomato soup1 (15 ounce) can kidney beans, rinsed and drained1 (15 ounce) can cannellini beans, rinsed and drained5 teaspoons chicken bouillon powder1 pinch crushed red pepper flakes, or to taste1 bunch kale, choppedDirectionsBring beef stock to a boil in a stockpot; add orzo and cook for 5 minutes. Mix in fire-roasted tomatoes, tomato soup, kidney beans, cannellini beans, chicken bouillon, and red pepper flakes into orzo; return to a boil. Reduce heat and simmer, stirring occasionally, for 1 1/2 hours. Mix kale into soup and simmer for 30 minutes more.Butter beans can be used in place of cannellini beans.Info | Tomato Soup Campbell'sprep: 10 mins cook: 2 hrs 15 mins total: 2 hrs 25 mins Servings: 8 Yield: 8 servings
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