Serves 4

1½ tbsp olive oil
120g pancetta, chopped (or use bacon lardons)
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 tins of cannellini beans, drained and rinsed
Zest of 1 lemon
1 Parmesan rind (optional)
200g orzo pasta
Salt and black pepper

To serve:
2 tbsp extra-virgin olive oil
Parmesan (or vegetarian alternative), grated

1. 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.
2. 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.
3. 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.
4. Ladle the soup into serving bowls, drizzle with extra virgin olive oil and sprinkle with grated Parmesan to serve.

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.