A brothy, wintery bean soup

Ingredients

200g Pancetta cut into lardons (You can use Bacon)

A 400g tin of cannellini beans

A large leek (the white part only) finely chopped

1/4 of a cup of orzo

A large handful of cavolo nero leaves folded in half and cut into 1cmm strips

1L of chicken stock

A 5cm piece of parmesan rind (optional)

Method

Cut the pancetta into lardons and place into a cold heavy based pot.

Pour the beans into a fine mesh sieve discarding of the liquid and give them a quick rinse with water. Set them aside for later.

Heat the pot to a medium heat allowing the fat melt and the meat to crisp.

Using tongs remove the pancetta out of the pot and onto a plate.

Add in the chopped leeks and slowly cook down the leeks until they are soft. Once soft add the chicken stock and parmesan rind bringing it to the boil.

Once boiling add the orzo cook for about 4 minutes until just before al dente.

Add the beans and cavolo nero into the pot and boil for 1-2 minutes.

Add the pancetta back to pot and fish out the parmesan rind.

Serve with fresh bread and extra parmesan.