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In a pot over medium heat, add the onion, carrot, celery, garlic, and oregano. Sauté until softened, approximately 5 minutes.
Add the vegetable broth, drained and rinsed can of beans, lemon juice and lemon zest to the pot. Bring to a boil, then simmer for 10 minutes covered.
Stir in fresh dill and orzo and cook for another 10 minutes until the orzo is cooked through, keeping the lid off and stirring intermittently to prevent the orzo from sticking.
Stir in the cashew butter or tahini and turmeric, along with the kale until heated through. Serve immediately.