This news article discusses a recipe for a soup version of the popular Italian dish cacio e pepe. The soup is made with pecorino cheese, black pepper, butter, kale, chickpeas, and orzo pasta. It is described as a hearty and flavorful dish, similar to the classic pasta e fagioli. The recipe suggests various substitutions for ingredients, such as using parmesan instead of pecorino Romano, or different greens and beans.
To make the soup, the recipe instructs to cook onions and garlic in oil until fragrant, then add stock, kale, chickpeas, and orzo pasta. The orzo is cooked until tender, then the cheese and butter are added and stirred vigorously until melted. Finally, the soup is seasoned with pepper and salt, and served hot with additional cheese and pepper on top.
The article also provides storage instructions for the soup, suggesting that it can be refrigerated for up to 4 days or frozen for up to 3 months. The soup may thicken during storage, and water can be added when reheating to thin it out. The article concludes with the nutritional facts of the soup per serving, which include calories, carbohydrates, cholesterol, fat, fiber, protein, saturated fat, sodium, and sugar content.
