This rustic, satisfying Mediterranean style soup gains texture and protein from creamy borlotti beans, making it a hearty one-pot meal. The soup’s rich flavour starts with a sofrito base, then builds with sage and Albariño wine, a fruity and intensely aromatic Spanish varietal.
Cook and stir pancetta in 1.5 Litre saucepot or Dutch oven on medium heat 4 minutes or until browned. Add onion, carrots, celery and garlic; cook and stir 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. With center part of cover removed to let steam escape, puree 1 cup of the soup in blender on high speed until smooth. Return pureed mixture to pot. Stir kale into soup. Simmer, uncovered, 10 minutes or until kale is tender and soup is slightly thickened, stirring occasionally. To serve, ladle into soup bowls. Garnish with thin twists of lemon peel, grated Asiago (or Parmesan) cheese and Asiago Crostini (recipe follows), if desired.
Nutritional analysis per serving (7 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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This recipe was provided by McCormick.
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