Cacio e Pepe Soup with Chickpeas and Kale

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.

Good

% Daily Values based on a 2,000 calorie diet

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.

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.

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.

Step 4

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

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