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Kale, Sweet Potato and Orzo Soup

6 cups chicken or vegetable broth
2 cups water
1/2 lb kale, tough ends trimmed, chopped into 1/2” pieces
2 sweet potatoes, peeled and cut into 1/2” dice
1/2 cup orzo or small pasta
freshly ground black pepper, to taste
Parmesan cheese (optional)

1. Put broth, water, kale and sweet potatoes in a large soup pot and bring to a boil.
Reduce heat, cover and simmer gently until potatoes are fork-tender, 15-20 minutes.

2. Meanwhile, bring a pan of water to a boil.
Add orzo and cook until just tender. Drain and set aside.

3. Add orzo and pepper to the soup pot.
Cover and cook over low heat for 10 minutes longer.
Serve immediately with Parmesan, if desired.

Serves: 8-10. Analysis per 1/10th serving: 88 calories, 5g protein,
<1g fat (none saturated), 2g fiber, 16g carbohydrate, 67 mg sodium (using low-sodium broth)

Reprinted with permission from Eat Greens: Seasonal
Recipes to Enjoy in Abundance by Barbara Scott-Goodman
& Liz Trovato (Running Press, www.runningpress.com);
photo credit: Colin Cooke

 

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