Winter Soup with Orzo, Smoked Bacon, White Beans and Kale

In a large heavy pan over medium heat, add olive oil. Once hot, add the smoked bacon and cook for 3-4 minutes, stirring occasionally.

Add chopped onion, celery, carrots, and leek to the pan. Season well and cook gently for about 10 minutes until softened but not colored.

Add halved garlic, thyme sprigs, chili flakes, and a can of chopped tomatoes. Cook for 8-10 minutes.

Add the haricot beans.

Pour in the vegetable stock, bring to a simmer, and cook gently for 15 minutes.

Add the orzo and simmer for 5 minutes.

Stir in the chopped kale and cook for a further 5-8 minutes until tender. Adjust seasoning if needed.

Let the soup stand for 15-20 minutes before serving. It tastes even better the next day.

Ladle the soup into bowls and serve with plenty of good olive oil.

Serve with crunchy garlicky toast.