BUTTER BEAN SOUP RECIPE RECIPES

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LEEK & BUTTER BEAN SOUP WITH CRISPY KALE & BACON RECIPE ...



Leek & butter bean soup with crispy kale & bacon recipe ... image

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

Provided by Katy Gilhooly

Categories     Lunch, Soup, Supper

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 30 minutes

Yield 4

Number Of Ingredients 10

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

Steps:

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

Nutrition Facts : Calories 274 calories, FatContent 12 grams fat, SaturatedFatContent 2 grams saturated fat, CarbohydrateContent 21 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 12 grams fiber, ProteinContent 14 grams protein, SodiumContent 0.8 milligram of sodium

BUTTER BEAN & CHORIZO STEW RECIPE - BBC GOOD FOOD



Butter bean & chorizo stew recipe - BBC Good Food image

A hearty stew to feed a family with just four ingredients. Spicy chorizo and fresh pesto provide tons of flavour and it's on the table in just 20 minutes

Provided by Esther Clark

Categories     Dinner, Main course, Supper

Total Time 20 minutes

Prep Time 5 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 4

200g cooking chorizo
2 x 400g cans chopped tomatoes
2 x 400g cans drained butter beans
1 tub fresh pesto

Steps:

  • Slice the chorizo and tip into a large saucepan over a medium heat. Fry gently for 5 mins or until starting to turn dark brown. Add the tomatoes and butter beans, bring to the boil, then simmer for 10 mins. Swirl through the pesto, season lightly and ladle into four bowls.

Nutrition Facts : Calories 491 calories, FatContent 32 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 24 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 8 grams fiber, ProteinContent 23 grams protein, SodiumContent 2.5 milligram of sodium

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