The best orzo stew recipe
This Orzo and Kale Stew is a flavor and nutrition bomb of epic proportions. It has two kinds of beans: butter and garbanzo. Henceforth, this vegan stew is chock full of flavor and plant-based protein. It has Kabocha squash which is one of my favorite fall squashes plus it has my favorites orzo and kale. This is the tastiest way to eat your beans and greens. This article contains affiliate links that give me commission, thanks for supporting my work.
What are butter beans?
Butter beans are lima beans sexy cousin. These delicate and soft white beans are a world apart from my childhood nightmare, mushy lima beans. These beans are decadent, textural and delectable. I am obsessed with the creamy texture of butter beans. They are perfect in this orzo and kale stew. If butter beans are not available, a good substitute is cannelloni beans or great northern beans. Just please do not use lima beans and if you do, don't tell me.
What is Kabocha squash?
If you aren't familiar with kabocha squash, it's also called Japanese pumpkin. The rich, depth it gives to soup broths is unbeatable. The texture is starchy like potatoes and it breaks down as it cooks, In this way it can thicken a soup without adding a slurry or roux. Kabocha is abundant at the market during fall months. If you cannot find Kabocha I recommend substituting butternut or even sweet potato. These are also excellent choices for this orzo and kale stew recipe.
Why do I love soup?
I fancy myself as a master soup maker. Many years of restaurant cooking taught me the value of using up extra ingredients. This is the best way to prevent food waste and loss of revenue. Now I use these lessons from managing restaurant food costs in my own home kitchen. I craft quick, easy and tasty soups that delight my family and keep my wallet happy and full. Like this savory orzo and kale stew! This vegan stew is surprisingly easy to make.
The best way to make soup
Take this recipe and interpret it to your own tastes, available ingredients and skills. Soup is perfect for jazz cooking since it's easy to improvise, make substitutions and adapt to make your own. When you follow my recipe, you will be very happy with your steaming bowl of comforting vegan orzo and kale Stew. But when you veer off course on your own path, making your own choices, THAT is when you are truly cooking!
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Ingredients for Orzo and Kale Stew
The ingredients for this soup recipe are abundant in fall but with some easy substitutes this is a year round recipe.
- orzo pasta
- extra virgin olive oil
- celery stalk
- kabocha squash
- butter beans
- smoked paprika
- Italian seasoning
- Crushed red pepper and black pepper to taste
Tips for making the best Kale and Orzo Stew
- When making soup with noodles, I 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 texture. I add in the noodles cold to a steaming hot bowl of soup and it brings it to just the right temp for eating!
- This particular soup is wonderfully versatile. If kabocha is not available, sub in whatever squash is available like butternut or even pumpkin. If you like, skip the squash and add potatoes instead.
- Soup is such a great way to use leftover ingredients and prevent food waste. Don't be afraid to add in herbs or other veggies that need to be used. Just avoid broccoli, cauliflower or Brussels because they will change the broth flavor too much.
- If you have gluten sensitivity, use wild rice or gluten free noodles such as Banza or Trader Joe's Lentil Pastas.
Other Delicious Vegan Soups
Orzo and Kale Stew
- large pot or dutch oven https://fieldcompany.com/products/field-cast-iron-dutch-oven
- 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
- cook orzo according to package and set aside.
- 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
- add tomatoes and cook until they begin to release their juices 2 minutes-
- add in 10 cups water, butter beans, chickpeas, kale, green peas and spices-
- bring to a boil then simmer for 15-20 minutes-
- add orzo when serving to avoid the pasta swelling and getting soggy
- garnish with pepper, crushed red pepper and vegan parmesan