Name: Leek & butter bean soup with crispy kale & bacon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 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

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Leek & butter bean soup with crispy kale & bacon

Leek & butter bean soup with crispy kale & bacon

Katy Gilhooly

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Serves 4

Easy

Prep: 10 mins

Cook: 30 mins

A star rating of 4.6 out of 5.46 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: per serving

kcal274
fat12g

low
saturates2g
carbs21g
sugars4g
fibre12g
protein14g
salt0.8g

Method

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.

Recipe from Good Food magazine, February 2017

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A star rating of 4.6 out of 5.46 ratings

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