So it's taken me a few weeks to put this up for you but as we're just kicking into soup season I'm sure you'll have plenty of opportunity to perfect your own version over the next few months!
1/3 cup olive oil
1 large carrot, peeled and finely diced
1 large onion, peeled and finely diced
1 stick of celery, finely chopped
3 or 4 cloves garlic, finely chopped
6-10 rashers of streaky bacon, chopped
1 cup white wine (plus one for drinking)
Approx. 1.5 Litres liquid - I used 0.5L homemade chicken stock + 1L water but my stock is quite strong so if using bought stock I'd swap those ratios around.
1 cup orzo
1 can cannellini beans, drained and rinsed
2 large leaves of silverbeet, finely sliced
2 large handfuls fresh chopped herbs (I used flat-leaf parsley, fennel, thyme & oregano)
salt + freshly ground black pepper
Heat the oil in a large pot over a low heat, add the carrot, onion and celery, put the lid on the pot and sweat, stirring occasionally for about 20 minutes. Increase the heat slightly, add the bacon and cook for a further 5-10 minutes, then add the garlic, cooking for just a few minutes before adding the wine. Turn the heat right up and allow the wine to reduce by half, then add the rest of the liquid. Bring to the boil and then simmer gently for 15 minutes (or until your dinner guests arrive!).
About 10 minutes before you're ready to serve, add the orzo, and then the beans and silverbeet 5 minutes after that. Season well, I put quite a lot of salt in as I don't put salt in my stock but, if using bought stock you might not need very much so be sure to taste before dumping lots in. Just before serving, stir through the herbs. Top with some shaved Pecorino.