Cacio e pepe’s star ingredients — pecorino cheese, black pepper, butter and starchy pasta cooking water — prove they can create magic in a soup, too.
As Ravinder Bhogal writes in her beautiful cookbook “Comfort & Joy,” this simple but wonderfully flavorful soup — filled with kale, chickpeas and quick-cooking orzo — “is like a hearty, cheesy pasta e fagioli.”Refrigerate for up to 4 days or freeze for up to 3 months. The soup will thicken during storage as the orzo absorbs liquid; stir in water to thin it when you reheat.
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.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.Add the cheese and butter and stir vigorously until the butter is melted, then stir in the pepper and salt.
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