Leek & butter bean soup with crispy kale & bacon

Leek & butter bean soup with crispy kale & bacon

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(2 ratings)

Prep: 10 mins Cook: 30 mins

Easy

Serves 4

Butter beans give this dairy-free, healthy soup a creamy texture and the starchy liquid from the can helps to thicken it into a comforting supper

Nutrition and extra info

  • Healthy
  • Dairy-free
  • Gluten-free

Nutrition: per serving

  • kcal274
  • fat12g
  • saturates2g
  • carbs21g
  • sugars4g
  • fibre12g
  • protein14g
  • salt0.8g
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Ingredients

  • 4 tsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 500g leeks, sliced
    Leeks

    Leek

    lee-k

    Like garlic and onion, leeks are a member of the allium family, but have their own distinct…

  • 4 thyme sprigs, leaves picked
  • 2 x 400g cans butter beans
  • 500ml vegetable bouillon stock
  • 2 tsp wholegrain mustard
  • ½ small pack flat-leaf parsley
  • 3 rashers streaky bacon
    Bacon

    Bacon

    bay-kon

    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 40g chopped kale, any tough stems removed
    Kale

    Kale

    kay-el

    A member of the cabbage family, kale comes in two forms: kale, which has smooth leaves, and…

  • 25g hazelnuts, roughly chopped

Method

  1. Heat 1 tbsp oil in a large saucepan over a low heat. Add the leeks, thyme and seasoning. Cover and cook for 15 mins until softened, adding a splash of water if the leeks start to stick. Add the butter beans with the water from the cans, the stock and mustard. Bring to the boil and simmer for 3-4 mins until hot. Blend the soup in a food processor or with a stick blender, stir through the parsley and check the seasoning.

  2. Put the bacon in a large, non-stick frying pan over a medium heat. Cook for 3-4 mins until crispy, then set side to cool. Add the remaining 1 tsp oil to the pan, and tip in the kale and hazelnuts. Cook for 2 mins, stirring until the kale is wilted and crisping at the edges and the hazelnuts are toasted. Cut the bacon into small pieces, then stir into the kale mixture.

  3. Reheat the soup, adding a splash of water if it is too thick. Serve in bowls sprinkled with the bacon & kale mixture.

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Comments, questions and tips

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Frantic Flapjack
28th Feb, 2017
2.55
Nice enough soup but nothing special. Good texture.
casiokay
14th Feb, 2017
5.05
Gorgeous soup. Really easy to make and comforting on cold evening after a long day at work
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