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
2 tbsp extra-virgin olive oil
Parmesan (or vegetarian alternative), grated
- 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.
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.