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.”
Storage: 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.
Substitutions: No pecorino Romano? >> Use parmesan.
Kale >> Swiss chard, mustard greens or spinach.
Chickpeas >> Cannellini or other white beans.
Orzo >> Ditalini.
Ingredients
Servings: 4–6 (makes 10 cups)
Directions
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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.
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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.
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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/or pepper as needed.
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Step 4
Divide among serving bowls, add a little more cheese and pepper to each bowl, and serve hot.