Step 1

Heat the olive oil in a large stock pot or Dutch oven and cook the onion, carrot and celery for 6-7 minutes over medium heat until softened.

Step 2

Stir in the garlic, red chili flakes, dried thyme, oregano and basil and continue to cook for another minute.

Step 3

Next, add the chickpeas, beans, orzo and vegetable stock. Stir to combine, bring to a boil, then lower the heat and simmer for 10 minutes until the orzo is cooked.

Step 4

Stir in the lemon and kale and simmer for 1-2 minutes until the kale wilts.

Step 5

Season to taste and serve immediately with your favorite crusty bread if you like.