Cacio e pepe’s star substances — pecorino cheese, black pepper, butter and starchy pasta cooking water — show they will create magic in a soup, too. As Ravinder Bhogal writes in her stunning cookbook “Consolation & Pleasure,” this easy however splendidly flavorful soup — crammed with kale, chickpeas and quick-cooking orzo — “is sort of a hearty, tacky pasta e fagioli.”
Storage: Refrigerate for as much as 4 days or freeze for as much as 3 months. The soup will thicken throughout storage because the orzo absorbs liquid; stir in water to skinny it if you reheat.
Substitutions: No pecorino Romano? >> Use parmesan.
Kale >> Swiss chard, mustard greens or spinach.
Chickpeas >> Cannellini or different white beans.
Orzo >> Ditalini.
Components
Servings: 4–6 (makes 10 cups)
Instructions
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Step 1
In a big Dutch oven or different heavy-bottomed pot over medium warmth, warmth the oil till it shimmers. Add the onion and cook dinner, stirring regularly, till softened however not browned, 8 to 10 minutes. Add the garlic and lemon zest and cook dinner, stirring, till aromatic, about 1 minute.
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Step 2
Pour within the inventory, enhance the warmth to medium-high and produce to a boil. Add the kale, chickpeas and orzo. Cut back the warmth to medium, so the liquid is simmering, and cook dinner till the orzo is tender, 5 to 7 minutes.
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Step 3
Add the cheese and butter and stir vigorously (with out splashing) till the butter is melted, then stir within the pepper and salt. Scrape the underside of the pot to stop an excessive amount of cheese from sticking; some is inevitable. Style, and season with extra salt and/or pepper as wanted.
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Step 4
Divide amongst serving bowls, add a little bit extra cheese and pepper to every bowl, and serve scorching.
