Husband-Tested in Alice's Kitchen
Makes 6 servings
With only 30 minutes of cooking time, this wholesome Orzo and Kale Stew is a true winter warmer that fills your belly and nourishes your soul. Just look how colorful it is! This stew made the hubster VERY happy indeed.
½ pound orzo pasta (I used whole wheat orzo.)
1 teaspoon extra virgin olive
1 onion, chopped
3 garlic cloves, minced
1 celery stalk, diced
1 carrot peeled and chopped
2 cups kabocha squash, peeled and cubed (I used one large sweet potato, peeled and diced.)
½ bunch kale chopped (I used a mixture of kale and purple Napa cabbage.)
15 oz can butter beans, drained
15 oz can chickpeas, drained (You could use another white bean, if you wish.)
½ cup green peas (I used frozen peas.)
3 tomatoes, chopped (I used 1 can of diced tomatoes with green chiles.)
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 Crushed red pepper and black pepper to taste
Water or vegetable broth (I used 1 Tablespoon Better-Than-Bouillon No-Chicken with water.*)
4 Tablespoon vegan Parmesan (1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hemp seeds)
1 teaspoon extra virgin olive
1 onion, chopped
3 garlic cloves, minced
1 celery stalk, diced
1 carrot peeled and chopped
2 cups kabocha squash, peeled and cubed (I used one large sweet potato, peeled and diced.)
½ bunch kale chopped (I used a mixture of kale and purple Napa cabbage.)
15 oz can butter beans, drained
15 oz can chickpeas, drained (You could use another white bean, if you wish.)
½ cup green peas (I used frozen peas.)
3 tomatoes, chopped (I used 1 can of diced tomatoes with green chiles.)
½ teaspoon salt
1 teaspoon smoked paprika
1 teaspoon Italian seasoning
1 Crushed red pepper and black pepper to taste
Water or vegetable broth (I used 1 Tablespoon Better-Than-Bouillon No-Chicken with water.*)
4 Tablespoon vegan Parmesan (1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hemp seeds)
Cook orzo according to package and set aside. (To keep it from sticking, you can spray it with a bit of olive oil and toss. Keep it covered while you prepare the rest of the stew.) In a large pot or Dutch oven, cook the onions and garlic until fragrant 2-3 minutes. Add celery, carrots and kabocha. Season with salt and cook for 5 minutes. Add tomatoes and cook until they begin to release their juices, about 2 minutes. Add in 10 cups water, butter beans, chickpeas, kale, green peas and spices. (*I began with 6 cups of water and 1 Tablespoon Better-Than-Bouillon No-Chicken. I didn’t wish the stew to become too watery. You can always begin with 6 cups and add more water as you like.) Cover and bring to a boil. When it comes to a boil, remove the cover and simmer for 15 minutes. Add orzo** when serving to avoid the pasta swelling and getting soggy. Garnish with pepper, crushed red pepper and vegan Parmesan.
Notes:
When making soup with noodles, I highly recommend cooking and storing them separately rather than adding them directly to the pot as they tend to swell, absorb all the broth and give soups an unpleasant gummy texture. Add in the noodles cold or room temperature to a steaming hot bowl of soup and it brings it to just the right temp for eating! This stew is quite versatile. If kabocha is not available, sub in whatever squash is available like butternut, pumpkin, Yukon gold potatoes or a large sweet potato, like I did. If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas.
When making soup with noodles, I highly recommend cooking and storing them separately rather than adding them directly to the pot as they tend to swell, absorb all the broth and give soups an unpleasant gummy texture. Add in the noodles cold or room temperature to a steaming hot bowl of soup and it brings it to just the right temp for eating! This stew is quite versatile. If kabocha is not available, sub in whatever squash is available like butternut, pumpkin, Yukon gold potatoes or a large sweet potato, like I did. If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas.
Nutrition: (1 of 6 servings) Calories: 316; Carbohydrates: 60g; Protein: 14g; Fat: 3gSaturated Fat: 1g; Sodium: 647mg; Potassium: 755mg; Fiber: 11g; Sugar: 5g; Vitamin A: 3490IU; Vitamin C: 26mg; Calcium: 92mg; Iron: 4mg
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