Yummy hearty soup. Perfect for a fall or winter day. Serve with French bread.
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.
Per Serving: 328 calories; protein 16.9g; carbohydrates 58.9g; fat 2.6g; cholesterol 0.3mg; sodium 863.8mg.