Kale Orzo Chickpea Soup

Serves 4-6 people
Cooking time: about 30 minutes


  • 2 cups fresh kale, chopped
  • 1 cup orzo (preferably whole wheat)
  • 1 can (14 oz.) chickpeas, drained and rinsed
  • 2 tablespoons extra virgin olive oil
  • 1 medium onion, peeled and chopped
  • 1 medium carrot, peeled and chopped
  • 1 celery rib, chopped
  • 2 cups baby potatoes, chopped
  • 2 garlic cloves, peeled and chopped
  • 6 cups chicken stock (vegetable stock may be subbed)
  • salt and freshly ground pepper
  • optional: parmesan reggiano for serving

  1. Heat the olive oil over medium heat. Add the onion, carrot, and celery and saute until beginning to soften (about 5 minutes). Add the garlic and saute for 1 more minute.
  2. Add the kale, chickpeas, potatoes, and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
  3. Add the orzo and bring to a simmer. Cook until the orzo is tender (about 10 minutes for my whole wheat variety, but check package instructions).
  4. Season to taste with salt and freshly ground pepper. For serving, ladle into bowls and top with a little grated parmesan reggiano if desired. Serve with warm, crusty bread. Enjoy!