Cacio E Pepe Soup With Chickpeas And Kale
Recipe: #42014
December 28, 2023
"Washington Post had something similar. Was in best of category pantry dish."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (607.4 g)
- Calories 576
- Total Fat - 25.6 g
- Saturated Fat - 11.9 g
- Cholesterol - 47.1 mg
- Sodium - 2364.6 mg
- Total Carbohydrate - 69.5 g
- Dietary Fiber - 12.9 g
- Sugars - 5.3 g
- Protein - 20 g
- Calcium - 297.5 mg
- Iron - 3.5 mg
- Vitamin C - 2.7 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
In a large Dutch oven over medium heat, heat the oil until it shimmers.
Step 2
Add the onion and cook, stirring frequently, until softened but not browned, 8 minutes.
Step 3
Add the garlic and lemon zest and cook, stirring, until fragrant, about 1 minute.
Step 4
Pour in the stock, increase the heat to medium-high and bring to a boil.
Step 5
Add the kale and chickpeas.
Step 6
Reduce the heat to medium, so the liquid is simmering, and cook until the kale is tender,10 minutes.
Step 7
Add orzo and simmer for 30 minutes.
Step 8
Add the butter and stir vigorously until the butter is melted, then stir in the pepper and salt.
Step 9
Take off heat and stir in cheese
Step 10
Taste, and season with more salt and/or pepper as needed.
Step 11
Divide among serving bowls, add a little more cheese and pepper to each bowl, and serve hot.
Tips
No special items needed.
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