Hearty White Bean & Pancetta Minestrone
with Zucchini, Kale & Parmesan Shavings
Cooking time
20 minutes
Servings
2/4
Calories
800 /serving
With temperatures dropping, it’s time to rally around a classic soup supper. Our minestrone, Italian in inspiration, has just the hearty and hefty ingredients to warm you right up. In addition to beads of al dente orzo, we’re tossing in white kidney beans and a whole raft of veggies, like zucchini and kale, which sink into the demi-glace broth. Punch it up with porky nibbles of pancetta and shavings of Parmesan for a suppa zuppa!
We will send you:
- 85g Pancetta
- 1 Onion (or shallot)
- 2 Heirloom zucchini
- ½ Bunch of lacinato kale
- 540ml White kidney beans (canned)
- 140g Orzo
- 30ml Tomato paste
- 30ml Vegetable demi-glace
- 25g Shaved Parmesan (contains rennet)
- 10g Mediterranean Shores spices (paprika, garlic, salt, roasted garlic, black pepper, sun-dried tomato, tomato, red bell pepper, oregano, mustard, rosemary)
Contains: Milk, Mustard, Wheat
You will need:
2 Medium pots
Strainer
Oil
Salt & pepper (S&P)
Total Fat
24 g
Saturated Fat
7 g
Sodium
1840 mg
Total Carb
117 g
Sugars
15 g
Protein
43 g
Fibre
28 g
Preparation
Cook the pancetta
Bring a medium pot of salted water to a boil. In a second medium pot, heat a drizzle of oil on medium-high. Add the pancetta* and cook, stirring frequently, 2 to 3 min., until golden brown and crispy.
Boil the orzo
Meanwhile, add the orzo to the pot of boiling water and boil, 9 to 10 min., until just tender. Drain and rinse. Toss with a drizzle of oil to prevent sticking.
Mise en place
Meanwhile, drain and rinse the kidney beans. Quarter the zucchini lengthwise; thinly slice crosswise. Remove the kale leaves from the stems; tear the leaves. Halve, peel and small-dice the onion.
Make the minestrone
To the pot of pancetta, add the onion. Sauté, 1 to 2 min., until fragrant. Add the zucchini and sauté, 3 to 4 min., until tender. Add the kale, kidney beans and tomato paste. Sauté, 1 to 2 min., until dark red and the kale has wilted; season with the spices and S&P. Add the demi-glace and 3 cups water (double for 4 portions); bring to a boil. Reduce the heat to simmer and cook, stirring occasionally, 4 to 5 min., until the flavours have combined.
Finish & serve
To the pot of minestrone, add the orzo; stir well. Divide the minestrone between your bowls. Garnish with the cheese, a drizzle of oil and freshly cracked black pepper. Bon appétit!
*Health Canada recommends cooking pork to a minimum internal temperature of 71°C.
