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Orzo Soup with Cranberry Beans and Sage
Ingredients
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200 gram (7 ounce) pancetta, diced
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2 onions, chopped
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2 carrots, chopped
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2 celery sticks, chopped
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1 teaspoon Garlic Granules
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250 millilitre (9 fluid ounce) Albariño wine
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1.1 litre chicken stock
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1 can cranberry (also called borlotti) beans, drained
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50 gram (2 ounce) orzo pasta, uncooked
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2 thick strips lemon peel
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2 teaspoon Paprika
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1 teaspoon Dried Sage
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1/2 teaspoon Black and Red Pepper
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1/2 teaspoon Sea Salt
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50 gram (2 ounce) kale, washed and chopped
Key Products
Instructions
- 1 Fry the pancetta in a large pan over a medium heat for four minutes, or until brown. Add the onions, carrots, celery and Garlic Granules. Continue to cook for a further six to eight minutes, stirring occasionally, or until the vegetables soften.
- 2 Stir in remaining ingredients, except the kale and bring to the boil. Reduce the heat, cover and simmer for twenty minutes, or until vegetables are tender, stirring occasionally.
- 3 Remove the lemon peel and discard. Take out 300ml (½ pint) of the soup and blend on high speed until smooth. Return the puréed mixture to pot. Stir the kale into the soup and simmer uncovered for 10 minutes, or until kale is tender and soup is slightly thickened, stirring occasionally.
- 4 To serve, ladle the soup into soup bowls. Garnish with thin twists of lemon peel, grated Asiago cheese and Asiago Crostini (recipe follows), if desired.
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