1½ tbsp olive oil
120g pancetta, chopped
300g kale, roughly chopped
2 onions, chopped
6 garlic cloves, crushed
1 tbsp fresh thyme leaves
1 tsp dried oregano
1L chicken stock
2 x 400g tinned cannellini beans, drained and rinsed
1 lemon, zest
1 Parmesan rind, (optional)
200g orzo pasta
Salt and black pepper
2 tbsp extra-virgin olive oil
- 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.
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.
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.