Kale Soup With Orzo Recipes
KALE SOUP WITH ORZO
Make and share this Kale Soup With Orzo recipe from Food.com.
Provided by CP Camper
Categories Greens
Time 50m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion, celery and carrots with a small amount of oil over medium heat. Cook until onions are slightly transparent.
- Remove main and axial ribs and cut kale into 1 inch strips. Stir in coating entirely and saute until kale begins to relax.
- Add sugar and tomatoes and cook until all liquid is gone stirring constantly.
- Add vegetable broth and bay leaf and bring to a low boil.
- Add orzo and remaining spices and cook over medium low heat for 15 minutes.
Nutrition Facts : Calories 194.4, Fat 5.3, SaturatedFat 0.8, Sodium 189.3, Carbohydrate 32.4, Fiber 3, Sugar 5.4, Protein 5.5
SALMON AND KALE ORZO SALAD
This recipe is a twist on a salad from Giada de Laurentiis.
Provided by thedailygourmet
Time 55m
Yield 6
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil over high heat. Add orzo and cook until tender, 8 to 10 minutes. Drain and transfer onto a large baking sheet. Drizzle orzo with 3 tablespoons olive oil, toss, spread out, and set aside to cool, about 30 minutes.
- Once the orzo is cool, transfer to a large serving bowl. Set aside.
- Bring a large pot of salted water to a boil over high heat. Blanch kale in the boiling water for about 30 seconds. Drain off water from kale and submerge in a bowl of ice water. Drain and blot dry.
- Add kale to orzo along with 1/4 cup olive oil, dried cherries, pine nuts, lemon juice, salt, and pepper. Toss gently to combine. Top with flaked salmon. Shave ricotta salata cheese on top and serve immediately.
Nutrition Facts : Calories 559.1 calories, Carbohydrate 68.2 g, Cholesterol 17 mg, Fat 23.9 g, Fiber 4 g, Protein 18.2 g, SaturatedFat 5.3 g, Sodium 897.4 mg, Sugar 9.7 g
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- Heat oil in a large stockpot over medium-high heat. Add onion and celery and sauté for 5 minutes, stirring occasionally, until softened. Add garlic and crushed red pepper flakes and sauté for 2 more minutes, stirring frequently.
- Add veggie stock, beans, bay leaves, rosemary, orzo, and stir to combine. Continue cooking until the soup reaches a simmer. Then reduce heat to medium-low to maintain the simmer, cover, and cook for 10 minutes or until the orzo is al dente. (Be sure to stir the soup occasionally so that the orzo does not clump on the bottom.) Stir in the kale until combined.
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