soups stews

Cranberry Bean, Sage and Orzo Soup

Name: Cranberry Bean, Sage and Orzo Soup
Prep time: 20 min
Cook time: 50 min
Yield: 7
Cuisine: American,
Ingredients: 1 cup coarsely chopped pancetta; 1 cup chopped onion; 1 cup chopped carrots; 1/2 cup chopped celery; 1 tsp McCormick Gourmet™ Organic Garlic Powder; 1 cup Albariño wine; 4 cups (1 quart) Kitchen Basics® Original Chicken Stock; 1 can (14.28 ounces) cranberry beans (also called borlotti beans), drained; 1/3 cup orzo pasta uncooked; 2 thick strips lemon peel; 2 tsps McCormick Gourmet™ Organic Paprika; 1 tsp McCormick Gourmet™ Organic Sage, Dalmatian; 1/2 tsp McCormick Gourmet™ Organic Black Pepper, Coarse Ground; 1/4 tsp McCormick Gourmet™ Organic Red Pepper, Crushed; 1/4 tsp McCormick Gourmet™ Sicilian Sea Salt; 2 cups chopped kale

This rustic, satisfying Mediterranean-style soup gains texture and protein from creamy cranberry beans, also called borlotti beans, making it a hearty one-pot meal. The soup’s rich flavor starts with a sofrito base, then builds with sage and Albariño wine, a fruity and intensely aromatic Spanish varietal.

20m

PREP TIME

50m

COOK TIME

169

CALORIES

16

INGREDIENTS

Ingredients
Instructions
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Ingredients 7 (1 cup) Servings

1 cup coarsely chopped pancetta
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 teaspoon McCormick Gourmet™ Organic Garlic Powder
1 cup Albariño wine Substitutions available
- other dry white wine
4 cups (1 quart) Kitchen Basics® All Natural Original Chicken Stock
1 can (14.28 ounces) cranberry beans, (also called borlotti beans), drained
1/3 cup orzo pasta, uncooked
2 thick strips lemon peel
2 teaspoons McCormick Gourmet™ Organic Paprika
1 teaspoon McCormick Gourmet™ Organic Sage Leaves
1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
1/4 teaspoon McCormick Gourmet™ Organic Crushed Red Pepper
1/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
2 cups chopped kale

KEY PRODUCTS

INSTRUCTIONS

1 Cook and stir pancetta in 5-quart 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 cheese and Asiago Crostini (recipe follows), if desired.