Monday, November 3, 2014


~ Domestic Divas

2 T. olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 celery rib, chopped
2 garlic cloves, chopped
2 c. kale, chopped
1 14-oz. can chickpeas, drained and rinsed
2 c. baby potatoes, chopped
6 c. chicken stock
1 c. orzo
salt & pepper
parmesan (optional)

Heat olive oil over medium heat. Add onion, carrot, and celery, sauteing for five minutes or until they begin to soften. Add garlic and saute one more minute.

Add kale, chickpeas, potatoes, and stock. Bring to a simmer, then reduce heat to low, cover, and cook for 20 minutes or until potatoes are tender.

Add orzo and bring to a simmer. Cook ten minutes or until orzo is tender. Season to taste with salt and pepper. Top individual servings with parmesan.

Notes: The noodles soak up so much broth that this is barely a soup by the time you're ready to eat and the leftovers don't have any broth at all, but it's a simple, filling, inexpensive dish that tastes good. I've used kale I'd previously harvested, sent through the food processor, then frozen, onions from the freezer (I try to always have some chopped up in the freezer for convenience), garbanzos I'd previously cooked in the crockpot and frozen (one can is about two cups of beans), and turkey bone broth I'd finished cooking the same day I made the soup. Slight changes, but nothing that really affects the taste, and it's just as good as when I make it as directed.

No comments: