TUSCAN WHITE BEAN KALE MINESTRONE

• porsi: Serves 4

Bahan-bahan

1½ tbsp olive oil

AND

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, grated

Petunjuk

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.