Cacio E Pepe Soup With Chickpeas And Kale
Created by dienia b on December 28, 2023
- Servings: 6
- Prep Time: 9m
- Cook Time: 60m
- Recipe #42014
Ingredients
- 1 tablespoon olive oil
- 1 cup yellow onion, chopped
- 2 cloves garlic, smashed
- 1 teaspoon lemon zest, finely grated
- 8 cups vegetable broth
- 8 ounces frozen kale
- 30 ounces chickpeas (2 cans)
- 8 ounces dry orzo pasta
- 5 ounces Pecorino Romano cheese, grated
- 6 tablespoons butter, cubed
- 1 teaspoon freshly ground cracked black pepper
- 1/2 teaspoon salt
How to Make
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Step 1: In a large Dutch oven over medium heat, heat the oil until it shimmers.
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Step 2: Add the onion and cook, stirring frequently, until softened but not browned, 8 minutes.
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Step 3: Add the garlic and lemon zest and cook, stirring, until fragrant, about 1 minute.
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Step 4: Pour in the stock, increase the heat to medium-high and bring to a boil.
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Step 5: Add the kale and chickpeas.
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Step 6: Reduce the heat to medium, so the liquid is simmering, and cook until the kale is tender,10 minutes.
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Step 7: Add orzo and simmer for 30 minutes.
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Step 8: Add the butter and stir vigorously until the butter is melted, then stir in the pepper and salt.
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Step 9: Take off heat and stir in cheese
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Step 10: Taste, and season with more salt and/or pepper as needed.
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Step 11: Divide among serving bowls, add a little more cheese and pepper to each bowl, and serve hot.
Nutritional Facts
- 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