Cacio e Pepe Soup With Chickpeas and Kale

• servings: 6 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

1 tablespoon olive oil

1 medium yellow onion (8 ounces), chopped

2 cloves garlic, pressed or finely grated

1 teaspoon finely grated lemon zest

6 cups Scrappy Vegetable Broth (see related recipe) or store-bought no-salt-added vegetable broth

8 ounces curly kale, stemmed and chopped

Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed

8 ounces orzo

1 1/2 cups (5 ounces) pecorino Romano cheese, finely grated, plus more for serving

6 tablespoons cold unsalted butter, cubed

1 teaspoon freshly ground black pepper, plus more for serving

1/2 teaspoon fine salt, plus more to taste

Directions

Step 1

In a large Dutch oven or other heavy-bottomed pot over medium heat, heat the oil until it shimmers. Add the onion and cook, stirring frequently, until softened but not browned, 8 to 10 minutes. Add the garlic and lemon zest and cook, stirring, until fragrant, about 1 minute.

Step 2

Pour in the stock, increase the heat to medium-high and bring to a boil. Add the kale, chickpeas and orzo. Reduce the heat to medium, so the liquid is simmering, and cook until the orzo is tender, 5 to 7 minutes.

Step 3

Add the cheese and butter and stir vigorously (without splashing) until the butter is melted, then stir in the pepper and salt. Scrape the bottom of the pot to prevent too much cheese from sticking; some is inevitable. Taste, and season with more salt and pepper as needed.

Step 4

Divide among serving bowls, add a little more cheese and pepper to each bowl and serve hot.

Notes

Substitutions

No pecorino Romano? >> Use parmesan.

Kale >> Swiss chard, mustard greens or spinach.

Chickpeas >> cannellini or other white beans.

Orzo >> ditalini.

Nutrition

• Serving Size: Per serving (1 2/3 cups)
• Calories: 533
• Total Fat: 24 g
• Saturated Fat: 14 g
• Cholesterol: 56 mg
• Sodium: 796 mg
• Total Carbohydrate: 62 g
• Dietary Fiber: 9 g
• Total Sugars: 11 g
• Protein: 19 g