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Serves 4
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To serve:
- Heat the olive oil in a large saucepan over a medium-high heat. Add the pancetta and cook for 4-5 minutes until golden. Remove to a plate using a slotted spoon.
- In the same pan over a medium-high heat, cook the kale and onion for 7-8 minutes. Add the garlic, thyme and oregano and cook for another two minutes.
- Add the stock, cannellini beans, lemon zest and Parmesan rind, if using. Bring to a simmer and add the orzo. Season with salt and pepper and cook for 8-10 minutes or until the orzo is cooked to al dente.
- Ladle the soup into serving bowls, drizzle with extra virgin olive oil and sprinkle with grated Parmesan to serve.
Note:
bacon lardons can be used as an alternative to pancetta, if you wish.
vegetarian cheese can be used as an alternative to parmesan, if you wish.
Nutrition Facts
Per serving: 414kcals, 14.3g fat (3.3g saturated), 51g carbs, 2.4g sugars, 22.1g protein, 5.3g fibre, 0.786g sodium
MAKE IT YOURS
Make this vegetarian by omitting the pancetta, using a veggie-friendly Parmesan alternative and simply cooking the kale and onions in olive oil, butter, or a mixture.
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