Step 1

Cut kale into ribbons.

Step 2

Heat olive oil in a large soup pot over medium heat.

Step 3

Add the onion, celery, carrots, salt, oregano, basil and red pepper flakes. Cook for 10 minutes, stirring occasionally, until softened.

Step 4

Add the tomatoes with their juice, broth, water and orzo and bring to a boil. Reduce heat to medium and cook until orzo is tender, about 12 minutes.

Step 5

Stir in the kale until wilted, seasoning to taste if needed.

Step 6

Stir in the lemon juice and serve.