Step One: Sauté the Base

1. Grab a large heavy-bottomed soup pot or Dutch oven
2. Drizzle in 2 tablespoons olive oil over medium heat
3. Add your diced onion, chopped carrots, and sliced celery
4. Stir them gently — let everything soften and get fragrant. This takes about 8 to 10 minutes
5. Add in the leeks or scallions — keep stirring
6. Once things look golden and soft, toss in the garlic — just stir for 30 seconds to a minute. Don’t let it brown. Always garlic last — it burns fast.

Step Two: Layer in the Hearty Veggies

1. Stir for 5 minutes until the greens shrink down a bit
2. Add in your zucchini and shredded kale or Swiss chard
3. Stir them into the base, letting them wilt slightly
4. Add a pinch of salt to draw out moisture and flavor

Step Three: Pour in Broth & Seasonings

1. Let the whole thing come to a gentle boil, then reduce to a simmer
2. Pour in your 6 cups broth (veggie or chicken, your call)
3. Add rosemary, thyme, black pepper, and optional herbs like bay leaf and basil
4. If you’re using it, drop in the Parmesan rind

Step Four: Add Beans & Creamy Trick

1. Stir in the drained cannellini beans
2. Let the soup simmer for about 10 minutes so the beans start to soften into the broth
3. Scoop out 1 ladle of soup, toss it into a blender, and blitz until smooth
4. Pour that creamy mixture back into the pot. This thickens the soup naturally
5. Add your splash of lemon juice now for a little zing

Step Five: Simmer Low and Slow

1. Let the soup gently bubble for another 15 to 20 minutes
2. Taste and adjust seasoning. Add more salt or herbs if it needs a nudge
3. Remove the Parmesan rind and bay leaf if you used them

Step Six: Add Orzo Near the End

1. Stir in the ½ cup uncooked orzo
2. Let it cook for about 8 to 10 minutes — until tender but not mushy
3. Stir occasionally so it doesn’t stick to the bottom

Final Touches

1. Taste again — seasoning is everything
2. Add a drizzle of olive oil on top for richness
3. Serve hot with grated Parmigiano-Reggiano, fresh herbs if you like, and always crusty bread on the side

Storage Tips

1. This soup stores well in the fridge for up to 4 days
2. Or freeze it (minus the pasta) for up to 2 months
3. If you plan to freeze it, cook the orzo separately and add it when reheating — that keeps the pasta from going soggy