White Bean & Kale Orzo Stew
Method:
In a large Dutch oven over medium heat, warm the olive oil. Add the shallots and sauté for one minute. Add the garlic and sauté another minute. Add the sausage and break it up with a wooden spoon, browning all sides. Add the orzo, salt and pepper, and sauté for a couple of minutes to toast the pasta. Stir in the beans and broth. Bring the soup up to a gentle simmer, and cook for about 15 minutes, until the orzo is tender. Stir in the kale, pepper flakes, lemon zest, milk and parmesan cheese. Turn off the heat. Allow the kale to wilt. Taste and adjust the seasoning, if needed. Serve your bowls with lots of fresh herbs and another sprinkle of parmesan cheese.
Ingredients:
- olive oil 2 (tbsp)
- orzo 0.75 (cups)
- kale 2 (cups)
- parmesan cheese 0.3 (cups)
- fresh dill 1 (cups)
- fresh parsley 1 (cups)
- fresh basil 1 (cups)
- shallot 1 (pieces)
- garlic 3 (cloves)
- salt 1 (tsp)
- black pepper 1 (tsp)
- white beans 1 (cups)
- chicken stock 5 (cups)
- lemon 1 (pieces)
- milk 0.5 (cups)
