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Makes 4 servings


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)


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.

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