Cacio E Pepe Soup With Chickpeas And Kale

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.