KALE, CHICKPEA, & ORZO SOUP

~ 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 use garbanzos I've previously cooked in the crockpot and sometimes vary the other ingredients according to what I have on hand. At various times I've used chicken and beef broth, as well as homemade turkey bone broth, kale I previously chopped and froze, russet potatoes, barley instead of orzo (I add it with other ingredients because it takes longer too cook, and homemade seasoned salt.