Cacio e Pepe Soup With Chickpeas and Kale

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By Joe Yonan

Cacio e pepe’s prima ingredients — pecorino cheese, achromatic pepper, food and starchy pasta cooking h2o — beryllium they tin make magic successful a soup, too. As Ravinder Bhogal writes successful her beauteous cookbook “Comfort & Joy,” this elemental but wonderfully flavorful crockery — filled with kale, chickpeas and quick-cooking orzo — “is similar a hearty, cheesy pasta e fagioli.”

Adapted from “Comfort & Joy” by Ravinder Bhogal (Bloomsbury, 2023).

Ingredients

measuring cup

Servings: 4-6 (makes 10 cups)

1 tablespoonful olive oil
1 mean yellowish bulb (8 ounces), chopped
2 cloves garlic, pressed oregon finely grated
1 spoon finely grated citrus zest
6 cups Scrappy Vegetable Broth (see related recipe) oregon store-bought no-salt-added rootlike broth
8 ounces curly kale, stemmed and chopped
Two (15-ounce) cans no-salt-added chickpeas, drained and rinsed
8 ounces orzo
1 1/2 cups (5 ounces) pecorino Romano cheese, finely grated, positive much for serving
6 tablespoons acold unsalted butter, cubed
1 spoon freshly crushed achromatic pepper, positive much for serving
1/2 spoon good salt, positive much to taste

Nutritional Facts

Per serving (1 2/3 cups), based connected 6

Calories
533
Fat
24 g
Saturated Fat
14 g
Carbohydrates
62 g
Sodium
796 mg
Cholesterol
56 mg
Protein
19 g
Fiber
9 g
Sugar
11 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from “Comfort & Joy” by Ravinder Bhogal (Bloomsbury, 2023).

Tested by Joe Yonan.

Published October 1, 2023

Updated March 17, 2026