Please review our visitor restrictions before coming to our hospitals or clinics. | Get the latest on COVID-19.

There is no panel matching the key "MicroAlert"

Published on February 09, 2021

chickpea and orzo stew with collard greens soup recipe

Chickpea and orzo stew with collard greens recipe

Makes 4 servings

Ingredients

2 Tbsp. olive oil
2 medium carrots, peeled and chopped
1 small fennel bulb or 2 celery stalks, chopped
1 medium onion, diced
2 cloves garlic, minced
Pinch crushed red pepper flakes (optional)
2 tsp. minced fresh rosemary (optional)
2 cups vegetable broth, low-sodium if desired
1 (15 oz.) can chickpeas, drained and rinsed
¾ cup chopped cherry or grape tomatoes
½ cup whole wheat orzo
4 cups (about 5 ounces) collard greens, stems removed, chopped
Salt and ground black pepper to taste
Chopped green onion, for garnish (optional)
¼ cup finely grated parmesan cheese (optional)

Preparation

In a large pot, heat the olive oil over medium-high heat. Add the carrots, fennel or celery, and onion. Cook until tender, about 5 to 7 minutes. Add the garlic, red pepper and rosemary (if using), and cook for another 2 minutes. Pour in the broth plus an additional 2 cups water and bring to a boil.

Once the mixture is boiling, add the chickpeas, tomatoes, and orzo. Reduce to a simmer and cover with a lid. Simmer for 10 minutes, or until the orzo is tender. Uncover and stir in the greens, letting them simmer until soft, about 2 minutes.

Add more water if you want it to be more soup-like and season with salt and pepper to taste. Ladle into bowls and top with chopped scallions (if desired) and grated cheese.

Nutrition analysis per serving: 380 Calories, 11 g fat, 14 g protein, 60 g carbohydrate, 15 g fiber, 700 mg sodium.

what to expect

We've taken steps at all our locations to keep you and our staff healthy and safe. Here's what to expect when you visit us.

Stay safe