- 8 cups beef stock
- 1 1/2 cups orzo pasta
- 2 (14.5 ounce) cans fire-roasted diced tomatoes with juice
- 2 (10.75 ounce) cans tomato soup
- 1 (15 ounce) can kidney beans, rinsed and drained
- 1 (15 ounce) can cannellini beans, rinsed and drained
- 5 teaspoons chicken bouillon powder
- 1 pinch crushed red pepper flakes, or to taste
- 1 bunch kale, chopped
- Bring 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.