Cranberry Bean Sage and Orzo Soup

 


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.

Yield: 1 cup serving


*This recipe was created for 4 and 24 servings. To adjust the serving quantity, enter a new yield (up to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

 
Tasting Serving (4)24 ServingsResized (xx) ServingsRecipe Nutrition
Ingredients Quantities Instructions
pancetta, coarsely chopped 1/2 cup 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.

4. For the Asiago Crostini, place thinly sliced baguette in single layer on baking sheet. Brush lightly on both sides with olive oil. Bake in preheated 350°F oven 5 minutes or until golden brown. Sprinkle with grated Asiago cheese. Bake 2 minutes longer or just until cheese is melted.

onion, chopped 1/2 cup
carrots, chopped 1/2 cup
celery, chopped 1/4 cup
McCormick Culinary® Garlic Powder 1/2 teaspoon
Albariño wine or other dry white wine 1/2 cup
Kitchen Basics® Original Chicken Stock 2 cups
cranberry (borlotti) beans, 14.28 oz. can drained 1/2 can
orzo pasta, uncooked 1/4 cup
lemon peel, thick strips 1 each
McCormick Culinary® Paprika 1 teaspoon
McCormick Culinary® Rubbed Sage 1/2 teaspoon
McCormick Culinary® Black Pepper, Coarse Grind 1/4 teaspoon
McCormick Culinary® Crushed Red Pepper 1/8 teaspoon
McCormick Culinary® Mediterranean Sea Salt, Fine Grind 1/8 teaspoon
kale, chopped 1 cup
Ingredients Quantities Instructions
pancetta, coarsely chopped 3 cups 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.

4. For the Asiago Crostini, place thinly sliced baguette in single layer on baking sheet. Brush lightly on both sides with olive oil. Bake in preheated 350°F oven 5 minutes or until golden brown. Sprinkle with grated Asiago cheese. Bake 2 minutes longer or just until cheese is melted.

onion, chopped 3 cups
carrots, chopped 3 cups
celery, chopped 1 1/2 cups
Garlic Powder 1 tablespoon
Albariño wine or other dry white wine 3 cups
Kitchen Basics® Original Chicken Stock 3 quarts
cranberry (borlotti) beans, 14.28 oz. can drained 3 cans
orzo pasta, uncooked 1 1/2 cups
lemon peel, thick strips 6 eaches
Paprika 2 tablespoons
Sage, Rubbed 1 tablespoon
Pepper, Black Coarse Grind 1 1/2 teaspoons
Pepper, Red Crushed 3/4 teaspoon
Sea Salt, Mediterranean Fine Grind 3/4 teaspoon
kale, chopped 6 cups
Ingredients Quantities Instructions
No Resize Selected

Nutrition Information (per serving)

Calories 190 kcal


Total fat 6 g


Saturated fat 2 g


Trans fat 0 g


Cholesterol 15 mg


Sodium 540 mg


Carbohydrate 17 g


Dietary fiber 4 g


Sugars 3 g


Protein 10 g


Plating Instructions: To serve, ladle into soup bowls. Garnish with thin twists of lemon peel, grated Asiago cheese and Asiago Crostini, if desired.


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