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Leek & Butterbean Soup

30 Minute Leek & Butterbean Soup. If you're a lover of butter beans, this one's for you!

Serves: 4 Time: 30 minutes



  • 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


  1. 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.

  2. 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.

  3. 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.

  4. 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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