30 Minute Leek & Butterbean Soup. If you're a lover of butter beans, this one's for you!
Serves: 4 Time: 30 minutes
Ingredients
2 tablespoon olive oil
500g leeks, sliced
4 thyme sprigs, leaves picked
2 x 400g cans butter beans
500ml vegetable bouillon stock
2 teaspoon wholegrain mustard
½ small pack flat-leaf parsley
3 rashers streaky bacon
40g chopped kale, any tough stems removed
25g hazelnuts, roughly chopped
Method
Heat 1 tablespoon oil in a large saucepan over a low heat. Add the leeks, thyme & seasoning. Cover and cook for 15 mins until softened, add splash of water if the leeks start to stick.
Add the butter beans with the water from the cans, the stock & mustard. Bring to the boil and simmer for 3-4 mins. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.
Put the bacon in a frying pan over a medium heat for 3-4 mins until crispy, then set side. Add the remaining 1 teaspoon oil to the pan, tip in the kale & hazelnuts. Cook for 2 mins, stirring until the kale is wilted & crisping at the edges & the hazelnuts are toasted.
Cut the bacon into small pieces, then stir into the kale mixture. Reheat the soup, adding a splash of water if it is too thick. Serve sprinkled with the bacon & kale mixture.
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