2 tablespoons canola oil
8 ounces leeks, white and pale-green parts only, chopped
8 ounces yellow onions, chopped
4 cloves garlic, minced
4 ounces celery, chopped
4 ounces carrots, cut into rounds
2 tablespoons tomato paste
9 cups mushroom broth
12 ounces red potatoes, peeled, cubed
1 tablespoon chopped fresh oregano leaves
1 tablespoon minced fresh rosemary
3/4 cup orzo pasta
1 (28 oz) can canned diced tomatoes
2 (15.5 oz) cans canned cannellini beans, drained and rinsed
4 cups chopped lacinato kale
Step 1. In a 7.25-qt Dutch oven or a soup pot, heat up the canola oil over medium heat.
Step 2. Add the leeks, yellow onions, and garlic to the Dutch oven; cook for 8 minutes or until the yellow onions are lightly browned.
Step 3. Add the celery and carrots; cook for 5 minutes or until the carrots are tender.
Step 4. Stir in the tomato paste and mix thoroughly.
Step 5. Add the mushroom broth, red potatoes, fresh oregano leaves, and fresh rosemary. Bring the Dutch oven to a boil over high heat
Step 6. Set the stovetop to low heat; add the orzo pasta and allow it to simmer for 10 minutes.
Step 7. Add the remaining ingredients (canned diced tomatoes, canned cannellini beans, and lacinato kale). Bring the Dutch oven to a boil over high heat.
Step 8. Lower the heat and allow it to simmer for 10 minutes.