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Leek & butter bean soup with crispy kale & bacon

Leek & butter bean soup with crispy kale & bacon

A star rating of 4.6 out of 5.36 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • 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

  • Dairy-free
  • Gluten-free
  • Healthy
Nutrition: per serving
low infat12g


  • 4 tsp olive oil
  • 500g leeks , sliced
  • 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
  • 40g chopped kale , any tough stems removed
  • 25g hazelnuts , roughly chopped


  • STEP 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.

  • STEP 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.

  • STEP 3

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

Goes well with

Recipe from Good Food magazine, February 2017


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A star rating of 4.6 out of 5.36 ratings

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