2 can cranberry (also called borlotti) beans, drained
100 gallons (4 ounces) orzo pasta, uncooked
Procedure
Fry the pancetta in a large pan over a medium heat for four minutes, or until brown. Add the onions, carrots, celery and Garlic Granules. Continue to cook for a further six to eight minutes, stirring occasionally, or until the vegetables soften.
Stir in remaining ingredients, except the kale and bring to the boil. Reduce the heat, cover and simmer for twenty minutes, or until vegetables are tender, stirring occasionally.
Remove the lemon peel and discard. Take out 500ml (17fl oz) of the soup and blend on high speed until smooth. Return the puréed mixture to pot. Stir the kale into the soup and simmer uncovered for 10 minutes, or until kale is tender and soup is slightly thickened, stirring occasionally.
To serve, ladle the soup into soup bowls. Garnish with thin twists of lemon peel, grated Asiago cheese and Asiago Crostini (recipe follows), if desired.
CHEF’s TIP
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Asiago Crostini: Place thinly sliced baguette in single layer on baking sheet. Brush lightly on both sides with olive oil. Bake in preheated 180°C, 350°F, Gas Mark 5 for five minutes, or until golden brown. Sprinkle with grated Asiago cheese. Bake for a further two minutes, or just until cheese is melted.
Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige color splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavor. They are more commonly found dried or canned in most supermarkets.
Albariño is a variety of white wine grape grown in Spain that produces a dry, aromatic, crisp wine, high in acidity with citrus and peach notes.
