Butter bean soup with pancetta

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olive magazine

8 ratings

Recipe by olive magazine

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1. Cook the onions in a knob of butter until soft, about 10 minutes. Add the thyme, butter beans and stock, and simmer for 10 minutes. Season, liquidise and serve topped with crisp pancetta and chives.

Using dried beans

To cook dried beans, soak overnight then simmer for 1-1½ hours until tender.

Per serving

193 kcalories, protein 15.6g, carbohydrate 20.2g, fat 6.1 g, saturated fat 2.5g, fibre 6.2g, salt 3.88 g

Latest comments and suggestions

• sue d

  17 December 2007

  sue d rated and commented on this recipe

  

  this tastes fantastic for such a simple recipe and so quick to make.

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• Holly

  15 January 2008

  Holly rated and commented on this recipe

  

  So simple. Looks and sounds impressive and easy to halve or double. 1 tin of beans serves 2 people - will be making again as I have all the ingredients handy. Feels very healthy too.

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• Louise's

  30 April 2008

  Louise's rated and commented on this recipe

  

  Wow, have to agree with the other comments - for something so simple it is so tastey!! I added a small amount of rosemary which enhanced the flavour even more. Would definately recommend this, ideal for anytime of year - its warming and comforting but also light and tastey.

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• lisamary

  02 July 2008

  lisamary rated and commented on this recipe

  

  Fantastic and so easy! I sweated the onions in some chilli olive oil instead of butter and added a couple of fat cloves of garlic, two of us then just troughed the lot, would definitely recommend it.

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• Caca

  27 January 2009

  Caca rated and commented on this recipe

  

  This soup is delicious and very easy to make!

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• AnnaBanana

  01 April 2009

  AnnaBanana rated and commented on this recipe

  

  Very tasty soup- and easy to make too!! pancetta added alot, however instead of strips, next i would chop them into pieces so they are easier to eat definitely recomend and i will be making it again =]

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• Sazel

  01 May 2009

  Sazel commented on this recipe

  Lovely soup. Very creamy and tasty. I added pancetta in the diced cubes you can buy and fried them until very very crispy. Scattered on the top with the chives really finished it off. I also made this soup last night and added 300g of broccoli, which is also just as tasty, but used veg stock instead.

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• George

  01 August 2009

  George rated and commented on this recipe

  

  Lovely - amazing taste, seeing as only 4 main ingredients used! A nice cheap, store cupboard meal

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• phillngem

  29 September 2009

  phillngem commented on this recipe

  lovely soup. a real cheap and tasty dinner. used fresh chicken stock, thyme, garlic and fresh chilli and liquidised it all up and pan fried pieces of panchetta with soft bread- yummy- even the hubby loved it even though he turns his nose up at butterbeans

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• Shamrock

  01 October 2009

  Shamrock rated and commented on this recipe

  

  Good but not exceptionnal.

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• Nadia

  01 November 2009

  Nadia commented on this recipe

  Yummy Yummy Yummy

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Ingredients

• 2 onions , roughly chopped
• a small bunch of chives , snipped
• butter
• 4 sprigs of thyme , leaves only
• 2 x 400g tins of butter beans , drained and rinsed
• chicken stock , fresh, cube or concentrate, made up to 750ml
• 8 slices of pancetta , grilled until crisp
• crusty bread , to serve

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Difficulty and servings

Serves 4

Preparation and cooking times

Ingredients

• 2 onions , roughly chopped
• a small bunch of chives , snipped
• butter
• 4 sprigs of thyme , leaves only
• 2 x 400g tins of butter beans , drained and rinsed
• chicken stock , fresh, cube or concentrate, made up to 750ml
• 8 slices of pancetta , grilled until crisp
• crusty bread , to serve

Per serving

193 kcalories, protein 15.6g, carbohydrate 20.2g, fat 6.1 g, saturated fat 2.5g, fibre 6.2g, salt 3.88 g

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