Kale Orzo Chickpea Soup

This recipe is from domesticdiva.

• 2 cups fresh kale, chopped
• 1 cup orzo
• 1 can (14 oz.) chickpeas, drained and rinsed
• 2 tablespoons extra virgin olive oil
• 1 medium onion, peeled and chopped
• 1 medium carrot, peeled and chopped
• 1 celery rib, chopped
• 2 cups baby potatoes, chopped
• 2 garlic cloves, peeled and chopped
• 6 cups chicken stock
• salt and freshly ground pepper
• optional: parmesan reggiano for serving

Directions

1. Heat the olive oil over medium heat. Add the onion, carrot, and celery and saute until beginning to soften (about 5 minutes). Add the garlic and saute for 1 more minute.
2. Add the kale, chickpeas, potatoes, and chicken stock and bring to a simmer. Reduce heat to low, cover, and cook for about 20 minutes, or until the potatoes are tender.
3. Add the orzo and bring to a simmer. Cook until the orzo is tender (about 10 minutes).
4. Season to taste with salt and freshly ground pepper. For serving, ladle into bowls and top with a little grated parmesan reggiano if desired. Serve with warm, crusty bread. Enjoy!