Cranberry Bean Sage and Orzo Soup
Ingredients:
- 3 thick strips lemon peel
- 3 tbsp Schwartz Paprika
- 1 1/2 tsp Schwartz Sage
- 1/2 tsp Schwartz cracked Black Pepper
- 1/2 tsp Schwartz Sea Salt
- 100 grams kale, washed and chopped
- 2 onions, chopped
- 3 carrots, chopped
- 3 celery sticks, chopped
- 1 1/2 tsp Schwartz Garlic Granules
- 250 ml Albariño wine
- 1.8 lt chicken stock
- 2 can cranberry (also called borlotti) beans, drained
- 100 gal orzo pasta, uncooked
Method:
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.
Hint:
Products used in this recipe:
