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.


  • 1 cup coarsely chopped pancetta or streaky bacon

  • 1 cup chopped onion

  • 1 cup chopped carrots

  • 1/2 cup chopped celery

  • 1 tsp Garlic Powder

  • 1 cup (250ml) Albariño wine or other dry white wine

  • 4 cups (1 Litre) Chicken Stock

  • 1 x 400g can borlotti beans, drained

  • 1/3 cup Risoni (orzo) pasta, uncooked

  • 2 thick strips lemon peel

  • 2 tsps Paprika

  • 1 tsp Sage leaves

  • 1/2 tsp Ground Black Pepper

  • 1/4 tsp Chilli Flakes

  • 1/4 tsp ground Sea Salt

  • 2 cups chopped kale


  • 1.

    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.

  • 2.

    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.

  • 3.

    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 information

Nutritional analysis per serving (7 servings)

  • Energy 265kj
  • Fat Total 8g
  • Saturated Fat 2g
  • Protein 12g
  • Carbohydrate 29g
  • Sugar 5g
  • Sodium 413mg

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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  • Asiago Crostini: Place thinly sliced baguette in single layer on baking sheet. Brush lightly on both sides with olive oil. Bake in preheated 175°C oven 5 minutes or until golden brown. Sprinkle with grated Asiago (or Parmesan) cheese. Bake 2 minutes longer or just until cheese is melted. 
  • Borlotti beans, also known as cranberry beans are popular in Italian cooking. Borlotti beans have a beige colour splashed with red streaks, which they lose during cooking, and a creamy texture with a mild, nutty flavour. They are more commonly found dried or canned in most groceries or online specialty stores.
  • 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.

This recipe was provided by McCormick.

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