Butter bean soup with pancetta

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olive magazine

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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

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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

Ready in 40 mins

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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