Cannellini Bean, Kale, and Orzo Soup

In a 5- to 6-qt. Dutch oven combine the first eight ingredients (through the ½ tsp. salt) and 8 cups water. Bring to boiling; reduce heat. Simmer, covered, 20 minutes. Stir in orzo. Simmer, covered, 10 minutes more, stirring occasionally. Remove and discard parsley and thyme sprigs and bay leaves. Stir in beans, kale, and oregano. Return to boiling; reduce heat. Simmer, covered, 5 minutes more. Meanwhile, remove ½ teaspoon zest and squeeze 2 tablespoons juice from lemon. Before serving, stir lemon juice into soup. Season with the remaining salt and the pepper to taste. Top servings with lemon zest. Prep-time: / Ready In: 1 HOUR, 30 MINUTES Makes 6 cups Serving size: 1½ cups