Cacio e Pepe Soup With Chickpeas and Kale

Boy is this soup delicious. Such simple ingredients, but it really lets each ingredient shine. A is not the hugest fan of kale but I sneak it in to our food in different ways and this is one way that he does not object to. I usually make soup, then ladle it into clean jars and seal them while hot - this tends to activate the vacuum seal and so I have long-lasting soups in the fridge for quick, tasty, warming lunches.

Cacio e Pepe Soup with Chickpeas and Kale

Adapted from “Comfort & Joy” by Ravinder Bhogal (Bloomsbury, 2023).

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon finely grated lemon or lime zest
• 6 cups broth (I used Knorr's chicken bouillon powder to make chicken broth, but veggie broth would be great here too)
• 16 ounces curly kale, stemmed and chopped
• Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
• 8 ounces orechiette (or other small pasta shape)
• 4 ounces pecorino Romano cheese, finely grated, plus more for serving
• 2 tablespoons butter
• 1 teaspoon freshly ground black pepper, plus more for serving

Method

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/lime zest and cook, stirring, until fragrant, about 1 minute.

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

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.

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