Rustic Cranberry Bean Soup
Ingredients
- 1 cup Pancetta, coarsely chopped
- 1 cup Onion, chopped
- 1 cup Carrots, chopped
- ½ cup Celery, chopped
- 1 tsp Garlic Powder
- 1 cup Albarino wine or other dry white wine
- 1 pkg Kitchen Basics Original Chicken Cooking Stock (946 mL)
- 1 can Cranberry (Borlotti) beans, drained (540 mL)
- ⅓ cup Orzo pasta, uncooked
- 2 thick strips Lemon peel
- 2 tsp Paprika
- 1 tsp Sage Leaves
- ½ tsp Coarse Grind Black Pepper
- ¼ tsp Crushed Red Pepper
- ¼ tsp Sea Salt
- 2 cups Kale, chopped
Instructions
- Sauté pancetta in 5-qt (5 L) saucepot or Dutch oven on medium heat 4 minutes or until browned. Add onion, carrots, celery and garlic; sauté 6 to 8 minutes or until vegetables soften.
- Stir in remaining ingredients, except the kale. Bring to boil. Reduce heat to low; cover and simmer 20 minutes or until vegetables are tender, stirring occasionally.
- Remove lemon peel; discard. Transfer 1 cup (250 mL) soup to blender. Blend until smooth and return to pot.
- Add kale and simmer for 5 minutes, or until kale is tender.
