white bean casserole

0 Preheat the oven to 400 degrees. Prep your leeks, garlic, and kale.
1 In a square casserole dish, add the [wprm-ingredient text="2 cans white beans" uid="3"], [wprm-ingredient text="1 leek" uid="4"], [wprm-ingredient text="1 pound orzo*" uid="1"], [wprm-ingredient text="4 cloves garlic" uid="5"], [wprm-ingredient text="1 tsp salt" uid="6"], [wprm-ingredient text="3/4 tsp pepper and red pepper flakes" uid="7"], the zest from the lemon, and kale stems. Mix to combine. Then add [wprm-ingredient text="2 ½ cups chicken bone broth" uid="2"] and stir to coat. Use the back of a spoon to push down the orzo into the broth so it's fully coated. Cover with foil and bake for 20 minutes. Then remove foil and bake for another 10-15 minutes or until the liquid is absorbed.See notes on orzo cook times!
2 When you remove the dish from the oven, use a mitt to hold it and carefully stir in the kale leaves, juice from half a lemon, [wprm-ingredient text="1/2 c heavy cream" uid="10"], and [wprm-ingredient text="2 tbsp italian cheese blend" uid="12"]. Optional to leave out the Italian cheese or just top it with it. Once the kale leaves have wilted and softened, serve!