Orzo and Kale Stew

🧂 Ingredients

• ½ pound orzo pasta
• 1 teaspoon extra virgin olive
• 1 onion

  chopped
• 3 garlic cloves

  minced
• 1 celery stalk

  diced
• 2 cups kabocha squash

  peeled and cubed
• ½ bunch kale

  chopped
• 15 oz can butter beans

  drained
• 15 oz can chickpeas

  drained
• 1 carrot

  peeled and chopped
• ½ cup green peas
• 3 tomatoes

  chopped
• ½ teaspoon salt
• 1 teaspoon smoked paprika
• 1 teaspoon Italian seasoning
• 1 Crushed red pepper and black pepper to taste
• 4 tbsp Vegan parmesan

  Optional: 1 cup ground cashews, ½ teaspoon salt and 3 tablespoons hempseeds

Instructions

• 1 cook orzo according to package and set aside.
• 2 in a large pot or dutch oven cook onions and garlic until fragrant 2-3
  minutes-add celery, carrots and kabocha, season with salt and cook for 5 minutes
• 3 add tomatoes and cook until they begin to release their juices 2 minutes-
• 4 add in 10 cups water, butter beans, chickpeas, kale, green peas and spices-
• 5 bring to a boil then simmer for 15-20 minutes-
• 6 add orzo when serving to avoid the pasta swelling and getting soggy
• 7 garnish with pepper, crushed red pepper and vegan parmesan

Nutrition Info