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
CHEESY BAKED PUMPKIN PASTA WITH KALE
Arguably one of the coziest autumnal dishes you can make in under an hour, this cheesy pumpkin pasta doesn't rely on a roux. Instead, the sauce is made simply by blending canned pumpkin, cream and vegetable stock. And because the pasta bakes in a flash - just 10 to 15 minutes at 500 degrees - the most time-consuming part of the entire recipe is grating all that cheese.
Provided by Sarah Jampel
Categories dinner, weekday, casseroles, pastas, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat oven to 500 degrees and butter a shallow 2-quart/9-by-13-inch baking dish. Bring a large pot of salted water to a boil.
- Cook the pasta in the boiling water for 4 minutes, adding the kale for the last minute. Drain the pasta and kale, rinse under cold water, then transfer to a large bowl along with the red-pepper flakes and the chopped herbs.
- In a blender, add the pumpkin, garlic, salt, pepper, cream and vegetable broth. Blend until smooth. (If you don't want to use a blender, add the pumpkin, salt and pepper to a large bowl and use a spoon to break it up into a smooth mixture. Slowly whisk in the cream and vegetable broth until mixture is smooth, then grate in the garlic.) Add the sauce to the bowl with the pasta. Add in most of the grated cheese, reserving about 1/2 cup, and stir to coat.
- Transfer the pasta into the baking dish, then dollop the ricotta over top and sprinkle remaining grated cheese. Bake for 10 to 15 minutes, until brown and bubbly. If you want the pasta really browned, broil it for 3 to 5 minutes, watching carefully. Allow the dish to cool for 5 to 10 minutes, and garnish with additional chopped herbs before serving.
Nutrition Facts : @context http, Calories 739, UnsaturatedFat 13 grams, Carbohydrate 65 grams, Fat 38 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 21 grams, Sodium 657 milligrams, Sugar 6 grams, TransFat 0 grams
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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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